*m&t* 


GOOD   HOUSEKEEPING 

For  the  Advancement  of  the  American  Home 

Among  the  many  features  which  make  up  Good  Housekeeping  every 
month  may  be  listed  the  following: 

HOUSEHOLD  ENGINEERING 

A  famous  department  of  GOOD  HOUSEKEEPING  INSTITUTE  which  treat* 
from  practical  experience  and  scientific  research  all  phases  of  the  seleo» 
tion,  care,  and  use  of  household  equipment. 

In  the  kitchen-laboratories  of  the  Department  of  Cookery  of  GooB>. 
HOUSEKEEPING  INSTITUTE  all  recipes  and  methods  are  actually  tested  and 
tasted*  by  cookery  experts  before  publication  in  the  pages  of  the  magazine. 

FASHIONS 

A  practical  and  authoritative  service  which  shows  the  best  that  New  Yorfc- 
and  Paris  has  to  offer;  the  newest  styles  delightfully  illustrated.  A  Local 
Shopping  Service,  a  National  Shopping  Service,  and  a  lesson  in  dressmafct 
ing  every  month. 

FURNISHINGS  AND  DECORATIONS 

A  real  service  rendered  by  practical  articles  in  the  magazine,  supplep 
mented  by  advisory  correspondence.  Regular  exhibits  in  our  own  Studicf 

NEEDLEWORK 

A  department  conducted  by  the  foremost  needlework  expert  in  the  worM 

— Ann  Or. 
BUREAU  OF  FOOD,  SANITATION  AND  HEALTH 

Directed  by  Dr.  Harvey  W.  Wiley,  noted  pure  food  expert. 

HEALTH  AND  BEAUTY 

Health  as  the  foundation  of  beauty  and  suggestions  for  adding  to  one  I 
personal  charm  are  given  each  month  by  a  well-known  beauty  expert. 
Supplemented  by  advisory  service. 

CHILD  TRAINING 

This  subject  is  treated  regularly  from  the  point  of  view  of  education, 
recreation,  physical  care,  psychology,  etc.  Authoritative  information* 
furnished  by  our  School  Service  Bureau.  And  on  the  lighter  side,  cut-outs 
in  colors  every  month. 

FOR  THE  BUSINESS  AND  PROFESSIONAL  WOMAN 

Regular  articles  dealing  with  woman's  opportunity  in  government  and 
public  welfare  and  business,  together  with  reports  of  allied  activities. 

FICTION 

The  names  of  the  authors  of  Good  Housekeeping  fiction  indicate  its  qual- 
ity: Gertrude  Atherton,  Kathleen  Norris,  Gene  Stratton-Porter,  Fannk 
Heaslip  Lea,  I.  A.  R.  Wylie,  Coningsby  Dawson,  Rafael  Sabatini,  Irvifl 
Cobb,  and  others. 


One  of  the  three  kitchen-laboratories  of  the  Department  of  Cookery 
of  Good  Housekeeping  Institute,  where  recipes  are  tested,  tasted, 
and  approved  before  they  appear  in  the  pages  of  Good  Housekeeping. 


The  light  and  spacious  testing  laboratory  of  the  Department  of 
Household  Engineering,  -where  all  household  devices  must  be  tested 
and  approved  before  they  may  be  advertised  in  Good  Housekeeping/. 


GOOD  HOUSEKEEPING'S 
BOOK  of 

MENUS,  RECIPES, 
and 

HOUSEHOLD 
DISCOVERIES 


Published   by  GOOD   HOUSEKEEPING 
119  West  Fortieth  Street,  New  York 


Copyright,  1922,  by 

GOOD  HOUSEKEEPING  MAGAZINE 

INTERNATIONAL  MAGAZINE  COMPANY 

.All  rights  reserved,  including  that  of  translation 

into  foreign  languages,  including 

the  Scandinavian 


SECOND  EDITION 


GIFT 

Print  ed  in  U.  8.  A. 


TX7/S 


CONTENTS 


OUR  SERVICE  TO  You    ............     .     .  5 

How  TO  USE  THE  RECIPES     .......     .....  6 

MEASURING  AND  MIXING    .............  7 

EQUIVALENTS  OF  CAPACITY     ............  9 

APPROXIMATE  WEIGHTS  OP  SOME  COMMON  DRY  COMMODITIES    .     .  10 

MENUS     .     .................  11 

BEVERAGES     .................  53 

BREADS     .........     .     ........  57 

CAKES      ..................  70 

CHEESE  DISHES       ...............  81 

COOKIES    .................     a  84 

DESSERTS,  COLD  ................  91 

DESSERTS,  HOT  ................  100 

EGG  DISHES  .................  108 

FISH  ...................  114 

FRUIT  COMBINATIONS    ..............  128 

FROZEN  DISHES  ................  133 

HORS  D'OEUVRES       ...............  136 

JAMS,  JELLIES,  AND  MARMALADES     ..........  140 

MEAT  ...................  146 

PICKLES  AND  RELISHES     ..........     ...  170 

Pas    ...................  181 

SALAD  DRESSINGS    ...............  186 

SALADS          ....          .....     .......  191 


116 


How  To  Use  The  Recipes 

In  every  case,  use  accurate  and  level  measurements.  Always 
sift  flour  once  before  measuring,  then  at  least  once  again 
with  the  other  dry  ingredients.  In  cake,  cooky,  and  muffin 
recipes  calling  for  butter,  any  good  margarin  may  be  used. 
Unsalted  vegetable  fats  are  also  very  satisfactory  as  butter 
substitutes  because  of  their  neutral  flavor.  If  these  are  used, 
however,  be  sure  to  increase  the  amount  of  salt  which  the 
recipe  calls  for.  In  most  cases,  the  salt  may  be  doubled. 
Sugar  designated  means  granulated  unless  otherwise  stated. 

When  baking  bread,  biscuits,  muffins,  corn  cake,  etc.,  the 
pans  should  be  well  greased.  For  all  butter  cakes  both  grease 
and  flour  pans.  Angel  and  true  sponge  cakes  should  be 
baked  in  ungreased  pans.  The  time  given  for  baking  can 
only  be  approximate  as  the  depth  of  the  pan  used  will  make 
a  slight  difference. 

Each  recipe  is  planned  to  serve  six  unless  otherwise  stated. 
This,  too,  can  only  be  approximate  as  the  accompanying  dishes 
will  have  some  bearing  on  the  size  of  the  servings  in  many 
cases. 


Measuring  and  Mixing 

Half  of  the  secret  of  good  cooking  lies  in  accurate  meas- 
urement. GOOD  HOUSEKEEPING  INSTITUTE  recommends  a 
standard  measuring-set.  First  in  its  list  of  measuring-utensils 
are  two  standard  measuring-cups  holding  one-half  pint  each 
and  divided  into  quarters  and  thirds.  These  may  be  made 
of  either  aluminum  or  glassware.  The  tin  cup  is  too  short- 
lived. A  set  of  accurate  measuring-spoons  is  essential. 
These  are  made  of  aluminum  and  can  be  found  in  capacities 
graduated  from  one  tablespoonful  down  to  one-fourth  tea- 
spoonful.  They  assure  uniform  good  results  in  baking-pow- 
der mixtures,  cakes,  and  so  forth,  as  well  as  careful  seasoning. 

A  small  spatula  for  the  leveling  of  all  solid  measurements 
is  indispensable.  An  aluminum  quart  measure  and  a  small 
compact  spring  scale  may  also  be  added  to  the  measuring 
equipment.  Use  the  scale  more  for  checking  the  weights  as 
purchased  than  for  cooking  by  weight.  A  spring  scale,  while 
illegal  in  certain  states  because  it  can  be  easily  tampered 
with,  is  nevertheless  practical  and  accurate  for  household 
usage. 

In  all  measuring  see  that  the  ingredients  are  level.  A 
cupful  is  measured  level;  a  tablespoonful  is  measured  level; 
a  teaspoonful  is  measured  level.  In  measuring  dry  ingredi- 
ents by  cupfuls  fill  the  cup  by  tablespoonfuls,  allow  it  to 
heap  slightly,  then  level  with  a  quick  stroke  of  the  spatula. 
When  fractions  of  a  cupful  are  to  be  measured,  measure  by 
tablespoonfuls  in  preference  to  the  use  of  the  cup  up  to  one- 
half  cup  capacity,  remembering  that  sixteen  tablespoonfula 
are  equal  to  one  cupful.  And  do  not  shake  the  cup  while 
filling. 

To  Measure  Dry  Ingredients 

In  measuring  dry  ingredients  by  spoonfuls  fill  the  spoon 
by  dipping  into  the  ingredient  until  more  than  level;  level 

7 


8  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

•with  the  spatula,  cutting  with  the  edge  of  the  knife  toward 
the  tip  of  the  spoon.  For  the  half-teaspoonful,  measure 
in  exactly  the  same  way,  using  the  measuring  spoon  of 
one-half  teaspoonful  capacity.  For  the  half-tablespoonful 
nse  the  spoons  of  one  teaspoonful  and  one-half  teaspoonful 
capacity.  For  one-eighth  of  a  teaspoonful  measure  one- 
fourth  teaspoonful  as  usual,  then  cut  sharply  in  two  with  the 
spatula.  Less  than  one-eighth  of  a  teaspoonful  is  called  a 
" speck'*  or  "a  few  grains'7  and  is  the  amount  which  can 
be  taken  up  on  the  very  tip  end  of  a  vegetable  knife.  This 
is  a  term  quite  frequently  used  for  seasoning. 

In  measuring  a  solid  fat,  pack  solidly  into  cup  or  spoon 
and  cut  level  with  the  spatula.  When  one-quarter  cupful  or 
less  of  a  fat  is  desired  always  measure  in  tablespoonfuls,  al- 
lowing four  tablespoonfuls  to  each  quarter  cupful.  Here  is 
a  simple  way  of  measuring  fats  when  less  than  one  cupful  is 
desired.  If,  for  instance,  one-half  cupful  of  fat  is  desired, 
fill  the  measuring  cup  with  one-half  cupful  of  water  and  then 
add  the  fat  in  small  pieces  until  the  water  reaches  the  cup- 
ful mark ;  then  pour  off  the  water  and  one-half  cupful  of  fat 
will  remain. 

To  Measure  Liquids 

In  measuring  liquids  by  cupfuls  pour  the  liquid  to  be  meas- 
ured into  the  cup,  filling  it  to  the  very  top  of  the  standard 
cup.  For  fractions  of  cupfuls  fill  in  like  manner  to  the  indi- 
cated division.  In  the  same  way  measure  liquids  by  spoon- 
fuls, by  taking  up  all  the  spoon  will  hold. 

Just  How  to  Mix 

Fully  as  important  as  measuring  is  the  correct  motion  for 
combining  ingredients.  These  involve  three  processes,  stir- 
ring, beating,  and  "cutting"  or  folding  in.  The  stirring  mo- 
tion is  required  to  blend  ingredients  together.  It  is  the  one 
that  is  most  often  employed  for  thoroughly  mixing  the  in- 
gredients of  a  dish. 

Beating  is  the  motion  necessary  when  air  must  be  intro- 
duced into  a  mixture  in  order  to  leaven  it.  In  beating,  the 
ingredients  must  be  turned  over  and  over,  continually  bring- 
ing the  under  part  upward  to  the  surface  and  consequently 
bringing  with  it,  with  each  stroke,  a  certain  amount  of  air. 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  9 

The  cutting  and  folding  motion  is  necessary  when  a  mix- 
ture already  containing  entrapped  air  introduced  by  beat- 
ing must  hare  added  to  it  an  ingredient,  also  well  beaten, 
and  the  mixing  accomplished  without  loss  of  air  from  either 
mixture.  The  best  illustration  of  this  is  a  sponge  cake  where, 
into  the  light  yolk-sugar-and-flour  mixture,  must  be  cut  and 
folded  the  beaten  egg-whites. 

Briefly,  by  stirring,  a  dish  is  properly  mixed;  by  beating, 
air  is  entrapped  in  the  mixture ;  by  cutting  and  folding,  this 
air  which  has  been  already  entrapped  is  prevented  from 
escaping. 


The  following  lists  of  equivalents  are  intended  merely  as 
an  assistance  in  purchasing  supplies,  because  GOOD  HOUSE- 
KEEPING INSTITUTE  does  not  believe  in  cookery  by  weight. 


EQUIVALENTS  OF  CAPACITY 

(All  measures  level  full) 


16  tablespoonfuls  = 

%  gSd  pint 
8  fluid  ounces      = 

16 


LIQUID  MEASURE  DRY  MEASURE 

4  fluid  ounces  =  1  gill  (For     fruits,     vegetables,     and 
4  gills              =  1  pint  other    dry    commodities) 

2  pints  1  quart  2  pints    =  1  quart 

4  quarts  ~  1  gallon  8  quarts  =  1  peck 

2  gallons          sss  1  barrel  4  pecks  =  1  bushel 

2  barrels          s==  1  hogshead  105  quarts  =  1  barrel 

The  pint  and  quart  dry  measures  are  about  16%  larger  than 
the  pint  and  quart  liquid  measures. 


10 


GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 


APPROXIMATE  WEIGHTS  OP  SOME  COMMON  DRY 
COMMODITIES 


Pounds 
per  bushel 

'Apples 44  to  50 

Beans  60 

Beets    50  to  60 

Carrots 50 

Cranberries 32  to  40 

Cucumbers    48  to  50 

Onions 50  to  57 

Parsnips    42  to  50 

Peaches   48  to  50 

Peanuts  20  to  25 

Pears   45  to  58 

Peas  (dried)  60 

Potatoes  (white) 60 

Potatoes  (sweet) ..  50  to  56 

Tomatoes 50  to  60 

Turnips 50  to  60 


Ice: 

1  cubic  foot. . .  —  57.2  pounds 

30  cubic  inches  =  1  pound 
Sugar,  granulated: 

1  cupful =  1/2  pound 

Butter: 

1  cupful .=  ^2  pound 

Lard: 

1  cupful ,=  1/2  pound 

Flour: 

1  cupful =  ^4  pound 

Rice: 

1  cupful «=  1/2  pound 

Cornmeal : 

1  cupful *=  5  ounces 

Raisins  (stemmed) : 

1  cupful «—  6  ounces 

Currants  (cleaned) : 

1  cupful =  6  ounces 

Bread  crumbs  (stale) : 

1  cupful =  2  ounces 

Chopped  meat  (packed) : 

1  cupful =    1/2  pound 


These  weights  are  approximate  only  and  should  not  be  used 
in  trade  for  determining  whether  correct  measure  is  given 
or  received. 

Information  concerning  the  weights  per  bushel  of  dry  com- 
modities which  are  legal  in  your  State  may  be  obtained  by 
consulting  your  State  laws,  your  sealer  of  weights  and  meas- 
ures, or  Circular  No.  10  of  the  Bur^fcu  of  Standards. 


Menus 


JANUARY 
SUNDAY 

BREAKFAST 

Cinnamon  Prunes 
Farina  Cream 

Plain  Omelet 
Toast  Coffee 

DINNER 

Clear  Tomato  Soup 

Mock  Venison 

Mashed  Potatoes        Gravy 

Creamed  Celery  and  Green  Peppers 

Dressed  Lettuce 

Banana  Pie 

Coffee 

SUPPER 

Woodcock  Toast 

Lettuce  Sandwiches 

Fruit  Cookies 

Cocoa  or  Tea 

MONDAY 

BREAKFAST 

Sliced  Oranges 
Baked   Sausages 

Baked  Potatoes 
Water  Puffs        Coffee 

LUNCHEON 

Corn  and  Tomato  Chowder 
Crisp    Crackers 

Prune  Gems 

Milk  or  Cocoa 

11 


12  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

DINNER 

Cream  of  Celery  Soup 
Sliced  Lamb  with  Onion  Sauce 

Tossed  Potatoes 
Buttered  Peas  with  Carrots 

Eomaine  Salad 

Economy  Cobbler 

Coffee 

TUESDAY 

BREAKFAST 

Baked  Apples 
Oatmeal  Cream 

Crisp  Bacon 

Bran  and  Rye  Gems 

Coffee 

LUNCHEON 

Lamb  Stew  with 

Potatoes,  Onions,  Carrots 

(using  left-over  lamb  and  bones) 

Emergency  Corn  Biscuits 

Boiled  Oregon  Prune  Cake 

Tea 

DINNER 

Broiled  Sirloin  Steak 
French  Fried  Potatoes 

Mashed  Turnips 
Creamed  Green  Peppers 

Apricot  Jelly 

Cake        Whipped  Cream 

Coffee 

"WEDNESDAY 

BREAKFAST 

Grapefruit 

Codfish  Cakes 

Bacon  Muffins        Coffee 

LUNCHEON 

Swedish  Souffle 
Lettuce  Rolls 

Graham  Bread  and  Butter 
Tea 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  13" 

DINNER 

Baked  Sliced  Ham 

Rice  and   Celery  Croquettes 

White  Cabbage  with  Caraway  Seeds 

Lettuce  Salad      Russian  Dressing 

Baked  Apples  Glace 

Coffee 

THURSDAY 

BREAKFAST 

Cereal  with  Dates 

Poached  Eggs 
Toast  Coffee 

LUNCHEON 

Clam  Fritters 

Tomato  Catchup 

Bran  Bread        Butter 

Pear  and  Pimiento  Salad 

Tea 

DINNER 

Cream  of  Tomato  Soup 
Baked  Beans  with  Corn 

Cold  Sliced  Tongue 
Green  Tomato  Pickle 
Quick  Rice  Pudding 
Coffee 

FRIDAY 

BREAKFAST 

Stewed  Dried  Peaches 
Ready-to-eat  Cereal      Thin  Cream 

Scrambled  Eggs 
Rice  Corn  Bread        Coffee 

LUNCHEON 

Macaroni  with  Cheese 

Hot  Baking-powder  Biscuits 

Jellied  Tomato  Salad 

Oatmeal  Cookies 

Tea 


14  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

DINNER 

Baked  Fillets  of  Halibut 
Mashed  Potatoes        Buttered  Beets 

Creamed  Cauliflower 

Steamed  Coffee  Pudding 

Coffee 

SATURDAY 

BREAKFAST 

Orange  Juice 

Brown  Rice      Cream 

French  Toast          Maple  Sirup 

Coffee 

LUNCHEON 

Pea  Roast          Carrot  Sauce 

Uxbridge  Buns      Butter 

Baked  Custard 

DINNER 

Arabian  Stew 
Boiled  Sweet  Potatoes 

Brussels  Sprouts 
Lettuce  with  Tasty  Salad  Dressing 

Porcupine  Pears 
Cup  Cakes        Coffee 


FEBRUARY 
SUNDAY 

BREAKFAST 

Halved  Oranges 

Calf's  Liver  and  Bacon 

Sunday  Hot  Bread 

Coffee 

DINNER 

Consomme  Julienne 
Crown  Roast  of  Pork 

Button  Onions 

Pickled  Crabapples 

Roasted  Potatoes  Squash 

Lemon  Snow 

Sponge  Cake        Custard  Sauce 
Coffee 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  15 

SUPPER 

Maryland  Oyster  Stew 

Pickles  Crackers 

Gingerbread        Tea 

MONDAY 

BREAKFAST 

Sliced  Bananas 

Cereal        Top  Milk 

Eggs  Cooked  in  Shell 

Prune  Gems  Coffee 


LUNCHEON 

Tomato  and  Barley  Soup 
Cold  Sliced  Pork 

Graham  Bread        Butter 

Apple  Variants 

Tea 


DINNER 

Broiled  Hamburg  Steak 

Maitre  d'Hotel  Butter 

French  Fried  Potatoes          Brussels  Sprouts 

Endive  Grapefruit   Salad 

Salted  Wafers  Nuts 

Coffee 


TUESDAY 

BREAKFAST 

Stewed  Prunes 

Fried  Cornmeal  Mush 

Crisp  Bacon 

Coffee 

LUNCHEON 

Scrambled  Smoked  Salmon 

Lettuce  Sandwiches 

Gingerbread   Custard 

Cocoa 


16  L€kx>D  HOUSEKEEPING'S  BOOK  OP  MENUS 

DINNER 

Russian  Rosettes 
Genuine  Virginia  Baked  Ham 
Scalloped  Rice  and   Tomatoes 

Cold  Slaw 

Spiced  Bread  Crumb  Pudding 
Coffee 

WEDNESDAY 

BREAKFAST 

Apple  Sauce 

Oatmeal  Cream 

Baked  Eggs  in  Ramekins 

Toast  Coffee 

LUNCHEON 

Rinktum  Tiddy 

Buttered  Toast  Rounds 

Banana  Pudding 

Milk 

DINNER 

Clam  Broth 

Celery  Crackers 

Scalloped  Ham  and  Potatoes 

Spinach  a  la  Creme 

Buttered  Beets 

Fruit  Salad 

Wafers        Cream  Cheese 
Coffee 

THURSDAY 

BREAKFAST 

Grapefruit 

Sausages    Baked  Potatoes 
Corn  Bread        Coffee 

LUNCHEON 

Cold  Sliced  Ham 

Potato  Salad  Rolls 

Prune  Delight 

Cocoa 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  17 

DINNER 

Alphabet  Soup 
Baked  Liver  with  Vegetables 

Lettuce  Salad 

Apple  Pandowdy  Mold 

Coffee  Whipped  Cream 


FRIDAY 

BREAKFAST 

Stewed  Apricots 
Cornmeal  Mush        Top  Milk 
Broiled  Salt  Mackerel 
Toast          Coffee 

LUNCHEON 

Poached  Eggs  on  Toast 

Eye  Muffins          Shrimp  Hollandaise 

Chocolate  Cake 

Tea 

DINNER 

Clear  Tomato  Soup 

One-Plate  Fish  Dinner 

Apple,  Cabbage  and  Nut  Salad 

Mayonnaise 

Caramel  Mold 

Coffee 


SATURDAY 

BREAKFAST 

Baked  Apples 

Cracked  Wheat          Cream 

French  Toast 

Coffee 

LUNCHEON 

Creamed  Shrimps  and  Green  Peppers 

Buttered  Toast 

Shredded  Dates        Cookies 

Tea 


18  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

DINNER 

Italian  Canapes 

Broiled  Lamb  Chops 

Duchess  Potatoes      Fried  Eggplant 

Cucumber  Salad 

Cottage  Pudding    Lemon  Sauce 

Coffee 


MARCH 

SUNDAY 

BREAKFAST 

Grapefruit 

Boston  Baked  Beans 

Brown  Bread  Toast 

Coffee 

DINNER 

Salsify  Soup 

Browned  Chicken  Fricassee 
Eiced  Potatoes  Buttered   Carrots 

Endive  Salad 
Cream  Cheese        Crackers 

Apricot  Velvet 
Little  Pound  Cakes  Coffee 

SUPPER 

Cheese  Spread 

Toast  Crackers 

Floating  Peaches 

Cake        Milk 

MONDAY 

BREAKFAST 

Farina  with  Dates 

Minced  Chicken  on  Toast 

Spoon  Bread 

Coffee 

LUNCHEON 

Brown  Rice  with  Cheese 

Tomato  Salad        Salted  Crackers 

Cocoa 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  19 

DINNER 

Clear  Soup 

Boast  Rolled  Forequarter  of  Lamb 
Roasted  Potatoes        Gravy 

Peas  with  Mint 

Spring  Salad        French  Dressing 

Bananas  with  Raisin  Sauce 

Coffee 

TUESDAY 

BREAKFAST 

Oranges 

Poached  Eggs        Frizzled  Ham 
Pancakes  Coffee 

LUNCHEON 

Italian  Spinach 

Aunt  Malindy's  Buttermilk  Biscuit 

Cinnamon  Prunes 

Tea 

DINNER 

Cream  of  Spinach  Soup 

Lamb  Croquettes 
Scalloped  Tomatoes 

Mashed  Potatoes 

Plain  Lettuce  Salad 

Russian  Boiled  Dressing 

Marshmallow  Custard 

Coffee 


WEDNESDAY 

BREAKFAST 

Rhubarb  de  Luxe 

Oatmeal  Waffles        Maple  Sirup 

Coffee 

LUNCHEON 

Corn  Chowder        Crackers 

Waldorf  Salad 
Rolls  Mayonnaise 

Tea  " 


20  GOOD  HOUSEKEEPING'S  BOOK  OP  MENUS 

DINNER 

Piquant  Fruit  Cocktail 
Crab  Meat  and  Tuna  au  Gratia 

Potato  Chips 

Parsnips  Sauted  in  Butter 

Cucumbers  with  French  Dressing 

Caramel  Bavarian  Cream 

Coffee 


THURSDAY 

BREAKFAST 

Baked  Prunes 
Ready-to-eat  Cereal  Cream 

Different  Dried  Beef 
Pop-overs  Coffee 

LUNCHEON 

Bouillon 

Cheese  Pudding 

Oatmeal  Bread  and  Butter 

Grapefruit  with  Maple  Sirup 

DINNER 

New  England  Boiled  Dinner 

Romaine  Salad        French  Dressing 

Jellied  Peaches  and  Almonds 

Coffee  Whipped  Cream 

FRIDAY 

BREAKFAST 

Sliced  Bananas 

Wheat  Cereal  Cream 

Scrambled  Eggs  Bacon  Curls 

Polish  Muffins  Coffee 

LUNCHEON 

Hot  Salmon  Sandwiches 

Olives        Radishes 

Concordia  Pineapple  Salad 

Tea  Mayonnaise 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  21 

DINNER 

Sardine  Canapes 

Curried  Filleted  Flounder 

Plain  Macaroni  Ten  Minute  Cabbage 

Orange  Blanc  Mange 

Coffee 


SATURDAY 

BREAKFAST 

Tangerines 
Eggs  Cooked  in  Shell 

Broiled  Bacon 
Plain  Muffins  Coffee 

LUNCHEON 

Oyster  Shortcake 
Pickles        Uxbridge  Buns 
Canned  Peaches          Cocoa 

DINNER 

Consomme 
Baked  Corned  Beef  Hash 

Mustard  Pickle 

Vegetable  Salad          Boiled  Dressing 

Rhubarb  Tapioca  with  Meringue 

Coffee 


APRIL 

SUNDAY 

BREAKFAST 

Grapefruit 

Rice  Omelet  Plain  Muffins 

Coffee 

DINNES 

Consomme 

Roast  Beef  Baked  Potatoes 

Buttered  Onions  Baked  Salsify 

Lemon  Pie 
Cheese        Coffee        Wafers 


22  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

SUPPER 

Welsh  Rarebit  on  Toast 

Salted  Crackers 

Cocoa  Cake 


MONDAY 

BREAKFAST 

Bananas 
Ready-to-eat  Cereal  Cream 

Scrambled  Eggs 
Graham  Gems        Coffee 


LUNCHEON 

Macaroni  with  Tomatoes 

Floating  Peaches 

Sponge  Cake 

Cocoa 


DINNER 

Sardines  a  la  Tartare 

Pork  Chops          Mashed  Potatoes 

Radish  and  Cucumber  Salad 

Rhubarb  Tapioca 

Coffee 


TUESDAY 

BREAKFAST 

Farina  with  Cream 
Fried  Eggs  Bacon 

Hot  Apple  Sauce 
Bran  Muffins  Coffee 


LUNCHEON 

Peanut  Loaf        Tomato  Sauce 

Boston  Buckwheat  Bread 

Fruit  Salad        Mayonnaise 

Tea 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  23 

DINNER 

Cream  of  Celery  Soup 

Beef  Souffle 
Sweet  Potatoes  Glaced 

Spinach  a  la  Bechamel 
Dressed   Lettuce 

Lemon  Snow  Custard  Sauce 

Sweet  Wafers  Coffee 


WEDNESDAY 

BREAKFAST 

Oranges 

Cereal  with  Cream 

Creamed  Dried  Beef 

Pop-overs  Coffee 

LUNCHEON 

Scalloped  Corn 

Bread  and  Butter  Sandwiches 

Apple  Dumplings  Cream 

Cocoa 

DINNER 

Cream  of  Spinach  Soup 

Roast  Chicken        Brown   Gravy 

Rice  Thimbles  Fried  Parsnips 

Savory  Beets 

Chocolate  Charlotte 

Coffee 


THURSDAY 

BREAKFAST 

Ready-to-eat   Cereal        Cream 

Bacon  with  Fried  Apples 

Corn  Muffins 

Coffee 

LUNCHEON 

Chicken  Croquettes        Hot  Rolls 

Cabbage  Salad  San  Francisco 

Prune  Whip          Cocoa 


24  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 


DINNER 


Pineapple  Cocktail 
Lamb  Chops        French  Fried  Potatoes 

Creamed  Cauliflower 

Steamed  Chocolate  Pudding 

Hard  Sauce  Coffee 


BREAKFAST 

Stewed  Peaches 

Egg  Vermicelli  Toast 

Coffee 

LUNCHEON 

Oyster  Stew 

Olives  Crackers 

Orange  Blanc  Mange  Wafers 

DINNER 

Cream  of  Chicken  Soup 
Baked  Stuffed  Fish 

Hollandaise  Sauce 
Sweet  Potatoes  Buttered  Peas 

Banana  Whip  Wafers 

SATURDAY 

BREAKFAST 

Stewed  Rhubarb 

Ready-to-eat  Cereal 

Mashed  Potato  Omelet 

Rolls  Coffee 

LUNCHEON 

Creamed  Peas  and  Tuna        Toast 

Tomato  Jelly  Salad 
Cottage  Pudding        Chocolate  Sauoe 

DINNER 

Cream  of  Tomato  Soup 

Broiled  Hamburg  Steak 

Baked  Squash        Mashed  Potatoes 

Dandelion  Greens 
Prune  Delight  Coffee 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  25 

MAY 
SUNDAY 

BREAKFAST 

Farina  Cream 

Plain  Omelet  Raspberry  Jam 

Toast  Coffee 

DINNER 

Fmit  Cup 
Cold  Boiled  Tongue 

Mashed  Potatoes 

Buttered  Asparagus  Creamed   Carrofs 

Vanilla  Ice  Cream        Caramel  Sauce 

Wafers  Coffee 

SUPPER 

Raisin  Bread  Sandwiches 

Jellied  Peaches  and  Almonds 

Sponge  Cake        Milk 

MONDAY 

BREAKFAST 

Sliced  Qranges  and  Coconut 

Baked  Eggs 
Rye  Muffins  Coffee 

LUNCHEON 

Corn  and  Tomato  Chowder 

Hot  Rolls 

Apricot  and  Hominy  Pudding 
Wafers 

DINNER 

Veal  Cutlets  Riced  Potatoes 

Baked  Squash 

Olives  Radishes 

Caramel  Bavarian  Cream 

Plain  Cake 

TUESDAY 

BREAKFAST 


Cereal  with  Dates 

Poached  Eggs 
Toast  Coffee 


26  POOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

LUNCHEON 

.Vegetable  Salad        Mayonnaise 

Bolls  Stewed  Peaches 

Tea 

DINNER 

Rice  and  Asparagus  Soup 

Savory  Sliced  Ham        Potato  Salad 

Strawberry  Pineapple  Shortcake 

Coffee 


WEDNESDAY 

BREAKFAST 

Bananas 
Ready-to-eat  Cereal  Top  Milk 

Creamed  Codfish 
Muffins  Coffee 

LUNCHEON 

Mexican  Eggs  Crackers 

Olives 

Strawberries  Cookies 

Tea 

DINNER 

Clear  Soup 

Roast  Leg  of  Lamb 

Baked  Potatoes        Fried  Eggplant 

Asparagus  Salad 

Apricot  Velvet  Wafers 

Coffee 


THURSDAY 

BREAKFAST 

Grapefruit 

Ham  Omelet  Pop-overs 

Coffee 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  27 


LUNCHEON 


Lamb  Souffle 

Olives  Rolls 

Orange  and  Banana  Salad 

Honey  Salad  Dressing 

Tea 


DINNER 

Sardine  Canape 
Broiled  Steak  Peas 

Creamed  Potatoes 
Cucumber  and  Lettuce  Salad 

Arabian  Ambrosia 
Cornflake  Cookies  Coffee 


FRIDAY 

BREAKFAST 

Stewed  Apricots 

Waffles  Sirup 

Coffee 

LUNCHEON 

Shrimp  Wiggle        Toasted  Crackers 
Stewed  Fruit  Cocoa 

DINNER 

Fruit   Cocktail 

Baked  Stuffed  Shad 

Baked  Potatoes  String  Beans 

Tomato  Salad        Mayonnaise 

Coffee  Souffle 

Coffee 


SATURDAY 

BREAKFAST 

Stewed  Prunes 
Hot  Cereal  Cream 

Scrambled   Eggs 
Bran  and  Rye  Gems  Coffee 


28  (JOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

LUNCHEON 

Baked  Apples  Stuffed  with  Sausage 

Potato  Salad 
Chocolate  Blanc  Mange        Cream 

DINNER 

Asparagus  Soup 

Hamburg  Roll  Sweet  Potatoe^ 

Buttered  Spinach  Fried  Parsnips 

Rhubarb  de  Luxe 
Small  Cakes  Coffee 

JUNE 
SUNDAY 

BREAKFAST 

Raspberries 

Fish  Cakes  Catchup 

Corn  Bread  Coffee 

DINNER 

Jellied  Chicken        Baked  Potatoes 

Buttered  Green  Peas 
Radishes  Olives 

Banana  Sherbet 
Cookies  Coffee 

SUPPER 

Cheese  and  Pimiento  Sandwiches 
Sponge  Cake  with 

Raspberry  Meringue 
Iced  Chocolate 


MONDAY 

BREAKFAST 

Strawberries 
Ready-to-eat  Cereal  Cream 

Baked  Eggs 
Bacon  Muffins  Coffee 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  29 

LUNCHEON 

Grilled   Sardines 

Asparagus  on  Toast        Butter  Sauce 

Sliced  Bananas  Cakes 

Iced  Tea 

DINNER 

Baked  Ham        Mashed  Potatoes 
Sauted  Tomatoes  Spinach 

Spanish  Cream  Wafers 


TUESDAY 

BREAKFAST 

Fruit 

Soft  Cooked  Eggs 
Rolls  Coffee 

LUNCHEON 

Chicken  Salad  Mayonnaise 

Raisin  and  Nut  Bread  Sandwiches 

Strawberries  Cream 

Iced  Tea 

DINNER 

Filipino  Roast 

Potatoes  Maitre  d'Hotel 

Asparagus  with  Mushroom  Sauce 

Baked  Beets        Dressed  Lettuce 

Marshmallow  Custard 


WEDNESDAY 

BREAKFAST 

Cherries 

Cereal  and  Cream 

Asparagus  Omelet 

Rye  Gems  Coffee 

LUNCHEON 

Pea  Roast  with  Carrot  Sauce 

Dressed  Cucumbers 
Lemon  Snow  Wafers 


30  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

DINNER 

Fruit  Cocktail 

Deviled  Tongue  Mold 

Potatoes  with  Savory  Sauce 

Buttered  Carrots  Lettuce  Salad 

Apricot  Jelly  Iced  Tea 

THURSDAY 

BREAKFAST 

Sliced  Oranges  and  Bananas 

Scrambled  Eggs  with  Bacon 

Pop-overs  Coffee 

LUNCHEON 

Scalloped  Eggs 

Lettuce  and  Cucumber  Sandwiches 

Maple  Walnut  Cream  Pudding 

Iced  Chocolate 

DINNER 

Cold  Baked  Ham  Harlequin  Sauce 

Mashed   Potatoes 

Buttered  Chard  Baked  Onions 

Chocolate  Nut  Pie 

Coffee 

FRIDAY 

BREAKFAST 

Grapefruit 

Rye  Cakes  with  Honey  Butter 

Coffee 

LUNCHEON 

Italian  Eggs          Salted  Wafers 

Pear,  Date  and  Nut  Salad 

Gingerade 

DINNER 

Baked  Fillets  of  Halibut 

Mashed  Potatoes 
Creamed  Celery  and  Green  Peppers 

Cucumber  and  Pimiento  Salad 

Snow  Pudding  Custard  Sauee 

Cookies        Iced  Chocolate 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  31 

SATURDAY 

BREAKFAST 

Shredded  Pineapple 
Ready-to-eat   Cereal 

Ham  Hash 
Corn  Muffins  Coffee 

LUNCHEON 

Macaroni  au  Gratin 

Banana  and  Nut  Salad 

Iced  Tea 

DINNER 

Lamb  Chops  Eieed  Potatoes 

Peas  with  Mint 

Tomato  Cakes 

Hearts  of  Lettuce  Salad 

Strawberries  Whipped  Cream 

Iced  Coffee 


JULY 
SUNDAY 

BREAKFAST 

Blueberries 

Cereal  Cream 

Sauted  Tomatoes  with  Bacon 

Coffee 

DINNER 

Asparagus  Soup 

Olives  Croutons 

Spring  Succotash  en  Casserole 

Buttered  Beets        Mashed  Potatoes 

Pineapple  Tapioca  Cream 

Coffee 

SUPPER 

Cold  Tongue  Olives 

Bread  and  Butter  Sandwiches 

Fruit  Gelatin          Cream 

Brownies 


32  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

MONDAY 

BREAKFAST 

Muskmelon 

Malted  Cereal  Cream 

French  Toast        Sirup 

Coffee 

LUNCHEON 

Rinktum  Tiddy 

Hot  Buttered  Toast 

Orange  Pecan   Salad 

Iced  Tea 

DINNER 

Baconized  Meat  Balls 

Pickled  Spiced  Onions 

Buttered  Beets          Potato  Croquettes 

Salad  Piquant 

Green  Apple  Pie 

Cheese  Coffee 

TUESDAY 

BREAKFAST 

Blackberries 
Cereal  Cream 

Poached  Eggs 
Toast  Coffee 

LUNCHEON 

Rice  Croquettes 
Celery  Cheese  Salad 

Delicious  Rolls 

Golden  Sunshine  Cake 

Lemonade 

DINNER 

Salmon  Souffle        Rice  Timbales 

Vegetable  Salad 

Pineapple  Gelatin  Pie 

Coffee 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  33 

WEDNESDAY 

BREAKFAST 

Prunes 

Farina  Cream 

Scrambled  Eggs  on  Toast 
Corn  Muffins  Coffee 


LUNCHEON 

Cheese  Fondu 

Olives  Rolls 

Blueberries        Cream 

Tea 


DINNER 

Roast  Beef 
Fried  Onions  with  Apples 

Candied  Yams 

Beet  and  Pepper  Salad 

Maple  Walnut  Ice  Cream 

Cookies  Coffee 


THURSDAY 

BREAKFAST 

Sliced  Peaches 

Buckwheat  Cakes  Sirup 

Bacon  Coffee 

LUNCHEON 

Creamed  Crab  Meat  Rolls 

Pickles  Macedoine  of  Fruit 

DINNER 

Gear  Soup 
Cold  Roast  Beef          Chutney 

Mashed  Potatoes 

Green  String  Beans 

Tomato  Salad 

Watermelon 

Coffee 


34  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

FRIDAY 

BREAKFAST 

Oranges 

Ready-to-eat  Cereal  Cream 

Omelet  Muffins 

Coffee 

LUNCHEON 

Eggs  Baked  in  Potatoes 

Hot  Rolls  Butter 

Watermelon 

DINNER 

Swordfish  Steak 
Creamed  Cauliflower          Broiled  Potatoes 

Dressed  Lettuce 

Apricot  Velvet  Wafers 

Coffee 


SATURDAY 

BREAKFAST 

Raspberries 

Cereal  Cream 

Fish  Balls  Catchup 

Rolls  Coffee 


LUNCHEON 

Cold  Boiled  Ham 

Potato  Croquettes 

Blueberry  Shortcake 

Plain  Cream 


DINNER 

Cottage  Pie  with  Potato  Crust 

Baked  Stuffed  Onions 

Sliced  Tomatoes  and  Cucumbers 

Maple  Charlotte  Coffee 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  35 

AUGUST 
SUNDAY 

BREAKFAST 

Cereal  Cream 

Fried  Butterfish 
Rolls  Coffee 


DINNER 

Broiled  Steak        Mashed  Potatoes 
Fried   Summer   Squash 
Small  Beets  with  Tops 
Cantaloupe        Coffee 


SUPPER 

Crab  Meat  and  Tuna  au  Gratin 

Hot  Rolls 

Sliced  Peaches  Cream 

Iced  Tea 


MONDAY 

BREAKFAST 

Boiled  Rice  with  Fruit 

Chipped  Beef  Cream  Gravy 

Muffins        Coffee 


LUNCHEON 

Nut  Loaf  with  Tomato  Sauce 

Graham  Bread  Sandwiches 

Orangeade 


DIXXER 

Green  Pea  Soup 
Cauliflower  with  Mushrooms 
Rings  of  Spaghetti  with 

Garnish  of  Julienne  Carrots 

Coffee  Ice  Cream 
Sponge  Cake        Coffee 


36  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

TUESDAY 

BREAKFAST 

White  Grapes 

Cereal  Cream 

Clam  Fritters 

Coffee 

LUNCHEON 

Nut  and  Raisin  Bread  Sandwiches 

Peach  Shortcake         Whipped  Cream 

Cocoa 

DINNER 

Baked  Bluefish        Dressing 

Sliced  Tomatoes        Mashed  Potatoes 

Cream  Cheese  and  Nut  Salad 

Three-Ice         Wafers 

Coffee 


WEDNESDAY 

BREAKFAST 

Sliced  Pears 

Ready-to-eat  Cereal 

Bacon  and  Potato  Omelet 

Coffee 


LUNCHEON 

Potato  Soup        Crisp  Crackers 

Blueberries        Milk 
Almond  Loaf  Iced  Tea 


DINNER 

Pot  Roast  of  Beef 
Savory  Potatoes 

Green  Corn  on  Cob 

Braised  Carrots 

Watermelon 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  37 

THURSDAY 

BREAKFAST 

Blackberries 

Fish  Croquettes 

Parker  House  Rolls 

Coffee 

LUNCHEON 

Baked  Beans        Relish 

Graham  Gems 

Cake    Apricots 

Iced  Tea 

DINNER 

Consomme 
Beef  Souffle  Rice  Thimbles 

Carrots  and  Peas 

Dressed  Sliced  Cucumbers 

Marshmallow  Custard 

Sweet  Wafers 


FRIDAY 

BREAKFAST 

Breakfast  Apples 

Baked  Beans  Reheated 

Oatmeal  Bread 

Coffee 

LUNCHEON 

Macaroni  with  Tomato 

Bananas  and  Cream 

Sponge  Cake 

DINNER 

Clam  Chowder 
Broiled  Live  Lobster 

Candied  Yams 

Artichokes  with  Hollandaise 

Celery  Cheese  Salad  Olives 

Fruit  Gelatin 

Coffee 


38  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

SATURDA* 

BREAKFAST 

Peaches 

Cereal        Cream 

Eggs  Cooked  in  Shell 

Toast  Coffee 

LUNCHEON 

Escalloped  Corn        Rolls 

Dressed  Lettuce 

Caramel  Custard 

DINNER 

Lamb  Chops  Creamed  Potatoes 

Stewed  Tomatoes 

Summer  Squash 

Cabbage  Salad  San  Francisco 

Raspberry  Whip 

Coffee 


SEPTEMBER 

SUNDAY 

BREAKFAST 

Peaches  with  Cream 

Broiled  Butterfish 
Hot  Biscuits  Coffee 

DINNER 


Summer  Canape 

Maryland  Chicken          Parsley  Gravy 

Green  Corn          Mashed  Potatoes 

Lettuce  with  French  Dressing 

Walnut  Maple  Cream  Pudding 

Coffee 


SUPPER 

Egg  and  Tomato  Salad 

Graham  Bread  and  Butter  Sandwiches 

Iced  Tea 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  39 

MONDAY 


BREAKFAST 


Baked  Apples 

Shirred  Eggs 

Corn  Cake  Coffee 


LUNCHEON 


Cream  of  Potato  Soup 

Graham  Toast 

Peach  Shortcake 

Tea 


DINNER 

Broiled  Soft  Shell  Crabs 

Tartar  Sauce 
French  Fried  Potatoes 

Sliced  Tomatoes 

Pineapple  Gelatin  Pie 

Coffee 


TUESDAY 

BREAKFAST 

Bananas 

Ready-to-eat  Cereal        Top  Milk 

Chipped  Beef  on  Toast 

Coffee 


LUNCHEON 

American  Beauty  Salad        Mayonnaise 
Raisin  Bran  Bread  Sandwiches 

Grapes 
Wafers  Iced  Chocolate 


DINNER 

Stuffed  Steak        Mashed  Potatoes 

Spanish  String  Beans 

Turnips  Hollandaise 

Fresh  Peach  Pie 

Coffee 


40  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

WEDNESDAY 


BREAKFAST 


Concord  Grapes 
Broiled  Bacon 

Buckwheat  Cakes  Table  Simp 

Coffee 


LUNCHEON 

Minced  Beef  Omelet 

Delicious  Rolls 
Chocolate  Blanc  Mange 

Milk 


DINNER 

Tongue  in  Tomato  Sauce 

Boiled  Rice        Corn  on  the  Cob 

Cucumber  Salad        French  Dressing 

Casaba  Melon 

Coffee 


THURSDAY 

BREAKFAST 

Oranges 

Eggs  Cooked  in  Shell 
Toast        Coffee 

LUNCHEON 

.Deviled  Shrimps        Sliced  Tomatoes 

Bran  Bread 

Prune  Sauce 

Tea 

DINNER 

Cream  of  Pea  Soup 
Cold  Sliced  Tongue  Succotash 

Rice  Croquettes 
Pineapple  and  Cream  Cheese  Salad 

Mayonnaise 
Crackers  Coffee 


RECIPES  AND  HOUSEHOLD  DISCOVEBIES  41 

FRIDAY 

BREAKFAST 

Bartlett  Pears 
Farina  Cream 

Fried  Bread 

Orange  Marmalade 

Coffee 

LUNCHEON 

Tomato  Chowder 

Crackers  Rolls 

Chocolate  Bread  Pudding 

Iced  Tea 

DINNER 

Fruit  Cup 
"One-Piece"  Codfish  Meal 

Buttered  Beets 
Plain  Lettuce  Salad 

French  Dressing 
Caramel  Ice  Cream 
Wafers  Coffee 

SATURDAY 

BREAKFAST 

Grapefruit 

Poached  Eggs  on  Toast 
Toast        Coffee 

LUNCHEON 

Baked  Spaghetti  and  Cheese 

Graham  Bread 

Stuffed  Baked  Apples 

Cookies  Tea 

DINNER 

Stewed  Lamb  with  Vegetables 

Endive  Salad  French  Dressing 

Prune  Pudding        Whipped  Cream 

Coffee 


42  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

OCTOBER 

SUNDAY 

BREAKFAST 

Grapes 
Cereal  Cream 

Clam  Omelet 

Parker  House  Rolls 

Coffee 

DINNER 

Bouillon 

Shoulder  of  Mutton  Roasted 
Potatoes  Roasted  in  Pan 

Tomato  Cakes 

Brussels  Sprouts 

Apple  Pie  Cheese 

Coffee 

SUPPER 

Cold  Boiled  Ham 

Scalloped  Potatoes 

Banana  Whip 

Wafers 

MONDAY 

BREAKFAST 

Quince  and  Apple  Sauce 

Corn  Pancakes 

Coffee 

LUNCHEON 

Creole  Gumbo  with  Boiled  Rice 

Porcupine  Pears 
Maple  Layer  Cake  Cocoa 

DINNER 

Cream  of  Chicken  Soup 

Scalloped  Oysters 

Mashed  Potatoes 

Succotash        Dressed  Lettuce 

Chocolate  Bread  Pudding 

Coffee  Hard  Sauce 


KECIPES  AND  HOUSEHOLD  DISCOVERIES  43 

TUESDAY 


BREAKFAST 


Oranges 

Ready-to-eat  Cereal  Cream 

French  Toast  Sirup 

Coffee 


LUNCHEON 

Minced  Mutton  on  Toast 

Mashed  Sweet  Potatoes 

Prune  Delight 

Tea 


DINNER 

Clear  Soup 

Roast  Pork  Baked  Potatoes 

Apple  Sauce        Baked  Squash 

Chocolate  Tapioca        Cream 

Wafers  Coffee 


WEDNESDAY 

BREAKFAST 

Bananas 

Farina  Cream 

Scrambled  Eggs  with  Oysters 

Muffins        Coffee 

LUNCHEON 

Succotash  Reheated 

Rolls 

Pumpkin  Pie        Cheese 
Tea 

DINNER 

Boiled  Corned  Beef 

Potatoes  Turnips 

Cabbage        Lettuce  Salad 

Steamed  Coffee  Pudding 

Coffee 


44  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

THURSDAY 

BREAKFAST 

Fruit 

Cereal  Cream 

Browned  Corned  Beef  Hash 

Gems  Coffee 


LUNCHEON 

Mock  Chop  Suey 

Potato  Salad 

Spiced  Apple  Sauce 

Cakes 


DINNER 

Cream  of  Celery  Soup 

Cold  Roast  Pork 

Delphian  Potatoes 

Toasted  Parsnip  Slices        Beets 

Cottage  Pudding        Caramel  Sauce 

Coffee 


FRIDAY 

BREAKFAST 

Cantaloupe 

Graham  Muffins 

Marmalade 

Coffee 

LUNCHEON 

Cream  of  Tomato  Soup 

Cheese  Crackers        Rice  Pudding 

Chocolate 

DINNER 

RAed  Fillets  of  Flounder 

Riced  Potatoes  Turnips 

Creamed  Peppers        Celery 

Sliced  Oranges  and  Bananas 

Coffee 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  45 

SATURDAY 

BREAKFAST 

Oranges 

Tripe  in  Batter 
Gems        Coffee 

LUNCHEON 

Cold  Sliced  Mutton 

Potatoes  Stuffed  with  Cheese 

Stewed  Apricots        Wafers 

Cocoa 

DINNER 

Corn  Fritters  with  Bacon 

Mashed  Potatoes 

Cauliflower  Creamed 

Beet  and  Green  Pepper  Salad 

Casaba  Melon 

Coffee 

NOVEMBER 

SUNDAY 

BREAKFAST 

Baked  Apples 
Oatmeal  Cream 

Bacon        Toast 
Doughnuts  Coffee 

DINNER 

Okra  Soup 
Tenderloins  of  Pork 

with  Sweet  Potatoes 
Creamed  Cauliflower 
Lettuce  Salad        French  Dressing 
Tapioca  Cream 
Coffee 

SUPPER 

Creamed  Shrimps  and  Green  Pepper 

Crisped  Crackers 
Chocolate  Cake        Tea 


46  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

MONDAY 

BREAKFAST 

Grapes 
Cornmeal  Mush        Top  Milk 

Baked  Eggs 
Graham  Muffins        Coffee 

LUNCHEON 

Italian  Spaghetti 
Toasted  Muffins 
Cake        Cocoa 

DINNER 

Veal  Cutlets        Brown  Sauce 

Riced  Potatoes        Corn  Fritters 

Apple  Slump 

Coffee 

TUESDAY 

BREAKFAST 

Farina  with  Figs 

Sausages  in  Rolls 

Coffee 

LUNCHEON 

Chipped  Beef  in  Brown  Gravy 

Hot  Rolls 

Canned  Peaches 

Sponge  Cake        Cocoa 

DINNER 

Cream  of  Spinach  Soup 

Fried  Scallops 
Macaroni  with  Tomato 

Buttered  Beets 
Pineapple  and  Peach  Salad 

Mayonnaise 

Cream  Cheese        Wafers 
Coffee 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  47 

WEDNESDAY 

BREAKFAST 

Pears 

Cracked  Wheat        Cream 

Cornmeal  Pancakes        Sirup 

Coffee 

LUNCHEON 

Fish  Balls 

Bacon  Curls 

Raspberry  Bran  Gems 

Tea 

DINNER 

Beef  Kidney,  Creole  Style 

Tossed  Potatoes        Baked  Squash 

Romaine  Salad        French  Dressing 

Banana  Whip 

Coffee 

THANKSGIVING  DAY 

BREAKFAST 
Grapefruit 

Poached  Eggs        Oatmeal  Muffins 
Coffee 

DINNER 

Oyster  Cocktail 
Celery          Olives 

Roast  Capon 

Giblet  Stuffing  Brown  Gravy 

J.llied  Cranberry  Sauce 

Glaced  Sweet  Potatoes 

Button  Onions        Peas  au  Jus 

Lettuce  Salad  French  Dressing 

Cheese  Nut  Balls  Bar-le-duc 

Cracker  Pudding        Whipped  Cream 

Nuts  Coffee  Bon-bons 

SUPPER 

Creamed  Oysters  and  Pimiento 

Toasted  Crackers 

Stuffed  Beet  Salad 

Hermits        Filled  Cookies 

Apples        Cider 

Tea 


48  GOOD  HOUSEKEEPING'S  BOOK  OP  MENUS 

FRIDAY 

BREAKFAST 

Oranges 

Broiled  Salt  Mackerel 
Bran  Muffins        Coffee 

LUNCHEON 

Pimiento  Cheese  Soup 

Toast  Strips 

Waffles        Sirup 

Cocoa 

DINNER 

Boiled  Salmon        Egg  Sauce 

Mashed  Potatoes        Brussels  Sprouts 

Dressed  Lettuce 

Squash  Pie 

Coffee 


SATURDAY 

BREAKFAST 

Apple  Sauce 

Rye  Cereal        Cream 

Eggs  Cooked  in  Shell 

Twin  Mountain  Muffins 

Coffee 


LUNCHEON 

Salmon  and  Potato  Cakes 

Uxbridge  Catchup 

Danish  Pudding        Top  Milk 

Tea 


DINNER 

Chicken  Chowder 

with  Celery  and  Carrots 

Stuffed  Egg  Salad          Mayonnaise 

Cracker  Pudding        Hard  Sauce 

Coffee 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  49 

DECEMBER 
SUNDAY 

BREAKFAST 

Stewed  Prunes 

Farina        Cream 

Scrambled  Eggs 

Graham  Toast        Coffee 

DINNER 

Broiled  Lamb  Chops 

Carrots  and  Peas  Mashed  Potatoes 

Tomato  Jelly  Salad        Mayonnaise 

Chocolate  Ice  Cream 
Small  Cakes        Coffee 

SUPPER 

Peanut  Butter  Milk  Toast 
Cake        Hot  Chocolate 

CHRISTMAS  DAY 

BREAKFAST 

Cereal        Cream 

Breakfast  Apples 

Toast        Bacon 

Coffee 

DINNER 

Fruit  Cocktail 

Oyster  Soup 

Olives        Sweet  Pickles 

Roast  Sucking  Pig 

Browned  Potatoes 

Diced  Turnips  in  Hollandaise 

Scalloped  Tomatoes  in  Ramekins 

Cranberry  Apple  Sauce 
Celery  Hearts  and  Endive  Salad 

Thousand  Island  Dressing 

Orange  Ice        Small  Cakes 

Nuts        Raisins 

Coffee 


50  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

SUPPER 

Chicken  Cadillac 

Raisin  Bread        Caramel  Custard 
Tea 

TUESDAY 

BREAKFAST 

Grapes 
Oatmeal        Cream 

Bacon  Omelet 
Bran  Gems        Coffee 

LUNCHEON 

Creamed  Codfish 

Hot  Baking-powder  Biscuits 

Lemon  Pudding 

Cocoa 

DINNER 

Tomato  Soup 

Cabbage  Rolls 

Grilled  Sweet  Potatoes 

Lettuce  Salad 

Banana  Pudding 

Coffee 

WEDNESDAY 

BREAKFAST 

Sliced  Oranges 

Fried  Cornmeal  Mush 

Coffee  Sirup 

LUNCHEON 

Split  Pea  Soup        Toasted  Crackers 

Cottage  Pudding        Lemon  Sauce 

Tea 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  51 

DINNER 

Clam  Broth 

Cold  Sliced  Pork 

Mashed  Potatoes        Pickled  Beets 

Creamed  Cauliflower 

Cucumber  and  Lettuce  Salad 

French  Dressing 

Melons 

Coffee 


THURSDAY 

BREAKFAST 

Farina  with  Raisins 

Brown  Hash        Toast 

Coffee 

LUNCHEON 

Mock  Chicken  Salad 

Hot  Rolls        Olives 

Poor  Man's  Barley  Pudding 

Tea 

DINNER 

Broiled  Steak 

French  Fried  Potatoes 

Squash        Creamed  Celery 

Apple  Pie 

Coffee 


FRIDAY 

BREAKFAST? 

Sliced  Bananas 

Ready-to-eat  Cereal 

French  Toast 

Coffee 

LUNCHEON 

Shrimp  Chowder        Crackeis 

Lettuce  Salad  Sandwiches 

Tea 


52  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 


DINNER 


Baked  Mackerel 

Parsley  Potatoes 

Peas        Tomato  Cakes 

Prune  Whip 

Coffee 


SATURDAY 

BREAKFAST 

Breakfast  Bacon 

Pancakes 

Coffee 

LUNCHEON 

Boston  Baked  Beans 

Brown  Bread  Sour  Pickled  Gherkins 

Floating  Island 

Tea 

DINNER 

Consomme 
Pork  Pie        Sweet  Potato  Crust 

Spinach 

Green  Salad 

Baked  Pears        Wafers 

Coffee 


Beverages 


APPLE  TREE  DULCET 


*/2  glass  apple  jelly  Speck  nutmeg 

1  cupful  boiling  water  Egg-white 

1  quart  sweet  cider  Sprigs  mint 

Whip  the  apple  jelly  to  a  froth  and  beat  in  slowly  the  boil- 
ing water.  Add  the  sweet  cider  and  nutmeg.  Chill  before 
serving.  Top  each  glass  with  a  dot  of  egg-white  stiffly 
beaten  and  garnish  with  a  sprig  of  mint. 

Redding,  Conn. 

CHERRY  NECTAR 

2  quarts  sweet  juicy  Sugar  or  honey 
cherries                                            3  cupfuls  cider  vinegar 

Stem  and  stone  the  cherries  and  pour  the  cider  vinegar  over 
them,  adding  a  few  of  the  pits  cracked.  Let  stand  for  three 
or  four  days,  stirring  occasionally.  Strain  through  a  bag, 
squeezing  hard,  and  to  every  pint  of  juice  add  one  pint 
of  sugar  or  two  scant  cupfuls  of  honey.  Boil  twenty  minutes 
and  put  up  hot  in  bottles  or  glass  jars.  Two  tablespoonfuls 
will  flavor  a  glass  of  ice-water  deliciously.  Wild  raspberries 
or  blackberries  may  take  the  place  of  the  cherries. 

Redding,  Conn. 

CHERRY  PUNCH 

2  cupfuls  water  %  cupful  orange  juice 

%  cupful  sugar  %  cupful  pineapple  sirup 

2  cupfuls  canned  red  cherry  Juice  2  lemons 

juice  Mineral  water 

Candied  cherries 

Combine  the  water  and  sugar  and  bring  to  the  boiling  point. 
Then  add  the  cherry  juice,  strained,  and  the  other  fruit 

53 


54  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

juices.  Cool,  dilute  to  taste  with  mineral  water  or  ic< 
water  and  serve  garnished  with  candied  cherries. 

Good  Housekeeping  Institute 

CURRANT  PUNCH 

2  cupfuls  currant  jelly  3  oranges 

1  pint  boiling  water  2  lemons 

14  cupful  sugar  Mineral  Water 

Halved  orange  slices 

Whip  the  currant  jelly  to  a  froth  and  add  the  boiling  wate 
to  dissolve.  To  this  add  the  juice  from  the  oranges  an 
lemons  and  the  sugar.  Cool,  and  serve  diluted  with  miner? 
water  or  ice-water  and  garnished  with  halved  slices  c 
orange.  Good  Housekeeping  Institute 


GINGERADE 

2  ounces  green  ginger-  1  cupful    orange,    pineapple   o 

root  other  fruit  juice 

2  lemons  Sugar  sirup 

1  quart  boiling  water  Ice-water 

Cut  the  ginger-root  and  the  lemons  into  thin  slices;  ad' 
the  boiling  water  and  boil  for  fifteen  minutes.  Strain,  an 
when  cool  add  the  fruit  juice  with  sugar  sirup  to  taste,  th 
exact  amount  depending  upon  the  fruit  juice  used.  Dilut 
with  ice- water  or  cracked  ice.  Redding,  Connt 

GRAPE  APPLE  PUNCH 

1  cupful  sugar  */2  cupful  orange- juice 

2  cupfuls  water  1  cupful  grated  pineapple 
2  cupfuls  grape  juice  4  sprigs  mint 

Juice  2  lemons  Mineral  or  ice-water 

Few  halved  seeded  white  grapes 

Make  a  sirup  of  the  sugar  and  water,  letting  it  boil  on 
minute.  Allow  to  cool,  then  add  the  fruit  juices,  grated  pint 
apple,  and  sprigs  of  mint  bruised  to  emit  the  flavor.  Serv 
cold,  diluted  with  either  mineral  or  ice-water  and  garnis 
with  a  few  halved,  seeded  white  grapes. 

Good  Housekeeping  Institute 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  55 

GRAPEFRUIT  PUNCH 

2  cupfuls  water  %  cupful  grapefruit  pulp 

%  cupful  sugar  Juice  1  lemon 

1  cupful  grapefruit  juice  *4  cupful   maraschino   cherries 

Mineral  water 

Combine  the  water  and  sugar,  boil  one  minute,  and  let  cool. 
Meanwhile  extract  the  grapefruit  juice  and  to  this  add  the 
grapefruit  pulp  and  the  lemon-juice.  Allow  to  chill  thor- 
oughly and  then  add  the  maraschino  cherries  cut  in  halves. 
Dilute  with  mineral  ice-water  and  serve  very  cold. 

Good  Housekeeping  Institute 

HARLEQUIN  PUNCH 

2  cupfuls  canned  apricots  Juice  1  lemon 

with  juice  1  cupful  sweet  eider 

Juice  2  oranges  Mineral  water 

Sugar  sirup 

Measure  the  apricots  filling  the  interstices  with  juice,  then 
pass  through  the  coarse  mesh  of  a  potato  ricer.  Meanwhile, 
extract  the  juice  from  the  oranges  and  lemon  and  combine 
with  the  sweet  cider.  Pour  over  the  sifted  apricots  and 
stir  thoroughly.  Then  strain.  Allow  to  stand  until  well 
chilled  and  then  dilute  with  mineral  or  ice-water.  Chopped 
candied  cherries  or  thin  banana  slices  may  be  used  to  garnish 
this  drink,  if  desired.  If  not  sweet  enough  sugar  sirup  may 
be  added  as  needed.  Good  Housekeeping  Institute 

LIME  APPLE  PUNCH 

li/2  cupfuls  water  1  lemon 

li/2  cupfuls  sugar  ^  cupful  lime  juice 

4  oranges  l1/^  cupfuls  grated  pineapple 

Mineral  water 

Combine  the  water  and  sugar  and  boil  together  one  minute. 
Allow  to  cool.  Meanwhile,  extract  the  juice  from  the  oranges 
and  the  lemon  and  add  to  them  the  lime  juice.  Add  this 
to  the  cooled  sirup  and  just  before  placing  in  the  refrigerator 
add  the  grated  pineapple.  When  cold  and  ready  to  serve, 
dilute  with  mineral  water  or  ice-water. 

Good  Housekeeping  Institute 


56  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

PEACH  PUNCH 

1  cupful  sugar  2  cupfuls    sliced    peaches    and 

2  cupfuls  water  juice 

*4  cupful  orange-juice  }4  cupful  lemon-juice 

Mineral  water 

Boil  the  water  and  sugar  together  for  one  minute;  set 
aside  to  cool.  Force  the  peaches  through  a  puree  sieve  and 
combine  the  pulp  with  the  orange  and  lemon-juice.  Add  to 
the  cold  sirup  and  let  chill  thoroughly.  Just  before  serving, 
strain  and  dilute  to  taste  with  mineral  water  or  ice-water, 

Good  Housekeeping  Institute 

RASPBERRYADE 
%  cupful  sugar  2  lemons 

1  cupful  water  2  oranges 

2  cupfuls  canned  raspberries  or     Mineral  water 
loganberries  Lemon  or  orange  slices 

Boil  the  sugar  and  water  together  one  minute.  Cool,  and 
add  the  raspberries  or  loganberries  with  enough  juice  to 
fill  the  interstices.  Then  add  the  juice  extracted  from  the 
lemons  and  oranges  and  let  stand  in  the  refrigerator  two 
hours  until  icy  cold.  Dilute  to  taste  with  ice-water  or  mineral 
water  and  serve,  garnishing  each  glass  with  a  thin  slice  of 
lemon  or  orange.  Good  Housekeeping  Institute 

RHUBARB  PUNCH 
1  quart  rhubarb  cut  in  half -inch     1  cupful  water 

pieces  6  cloves 

Boiling  water  1  inch  stick  cinnamon 

1  cupful  sugar  1  piece  ginger  root 

Rose  petals 

Cover  the  rhubarb  well  with  boiling  water  and  let  stand  until 
cold.  Boil  together  for  five  minutes  the  sugar,  water,  and 
spices.  Strain,  add  the  water  from  the  rhubarb,  chill,  and 
serve  with  ice  and  a  few  floating  rose  petals. 

Redding,  Conn. 
SWEET  CIDER  PUNCH 

3  oranges  *4  cupful  maraschino  cherries 
1  lemon                                               1  quart  cider 

Extract  juices  from  the  oranges  and  lemon  and  add  them 
to  the  cider  together  with  the  cherries.  Chill  thoroughly 
and  serve.  Good  Housekeeping  Institute 


Breads 


AUNT  MALINDY'S  BUTTERMILK  BISCUIT 

4y2  cupfuls  bread  flour  1  teaspoonful  soda 

1  teaspoonful  baking-powder  1^  teaspoonfuls  salt 

2  tablespoonfuls  lard  2  cupfuls  buttermilk 

Sift  the  flour,  baking-powder,  soda,  and  salt  together.  Mix 
the  lard  in  well  and  add  the  buttermilk.  Knead  until  very 
smooth,  roll  to  one-half  inch  in  thickness,  cut  with  small 
round  cutter,  and  bake  about  fifteen  minutes  in  an  oven 
heated  to  450°  F.  Serve  piping  hot.  Brooklyn,  N.  Y. 

BACON  MUFFINS 

y±  pound  bacon  iy2  cupfuls  milk 

1  tablespoonful  sugar  2y2  cupfuls  bread  flour 

1  well-beaten  egg  5  teaspoonfuls  baking  pow- 

%  teaspoonful  salt  der 

Cut  the  bacon  into  bits  and  fry  till  crisp.  Cream  together 
two  tablespoonfuls  of  the  bacon-fat  and  the  sugar,  add  the 
egg  well-beaten  and  the  milk.  Mix  the  baking-powder  and 
salt  with  the  flour,  stir  into  the  mixture,  and  fold  in  the 
bacon.  Pour  into  greased  muffin  pans.  Bake  twenty-five 
minutes  in  a  400°  F.  oven.  Philadelphia,  Pa. 

BOSTON  BROWN  BREAD 

1  cupful  rye  meal  %  tablespoonful  soda 

1  cupful  granulated  corn-  Il/2  teaspoonfuls  salt 

meal  %  cupful  molasses 

1  cupful  graham  flour  2  cupfuls  sour  milk 

Mix  and  sift  the  dry  ingredients,  add  the  molasses  and  milk, 
stir  until  well  mixed,  turn  into  a  well-greased  mold,  cover 
closely,  and  steam  three  and  one-half  hours.  Fill  the  mold 
no  more  than  two-thirds  full.  New  Bedford,  Mass. 

57 


58  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

BOSTON  BUCKWHEAT  BREAD 

1  cupful  buckwheat  flour  1^  teaspoonfuls  salt 

1  cupful  cornmeal  i/2  cupful  molasses 
%  cupful  bread  flour  2  cupfuls  sweet  milk 
1/2  cupful  bran  1  cupful  sour  milk 

2  teaspoonfuls  soda  %  cupful  raisins 

Sift  the  dry  ingredients  together;  add  the  raisins,  molasses, 
and  milk.  Pour  into  a  well  greased  mold;  cover  closely. 
Boil  or  steam  four  hours;  uncover,  and  dry  in  the  oven. 
This  may  be  steamed  in  a  fireless  cooker,  if  preferred. 

Redding,  Conn. 

BEAN  BREAD 

2  cupfuls  bran  %  cupful     seeded     raisins     (if 

2  cupfuls  bread  flour  desired) 

1  egg  well-beaten  2  tablespoonfuls  sugar 

1  teaspoonful  salt  2  cupfuls  sour  milk 

1/2  cupful  molasses  %  teaspoonful  baking-powder 

2  cupfuls  graham  flour  1  teaspoonful  soda 

Mix  the  sugar,  salt,  and  egg.  Add  the  molasses,  and  then 
the  sour  milk.  Stir  in  slowly  the  bran  and  graham  flour 
and  then  the  bread  flour,  sifted  with  the  soda  and  the  baking- 
powder.  If  raisins  are  used,  they  should  be  floured  and 
added  just  before  the  bread  is  put  into  the  pans.  Bake  in 
an  oven  heated  to  350°  P.  for  forty-five  minutes.  This 
makes  two  loaves  and  is  especially  good  for  children. 

Ann  Arbor,  Mich. 

BRAN  AND  RYE  GEMS 

1  cupful  bran  1  teaspoonful  baking-powder 

1  cupful  rye  flour  3  tablespoonfuls  molasses 

1  cupful  bread  flour  3  tablespoonfuls   shortening 

11/2  cupfuls  sour  milk  1  teaspoonful  salt 

1  teaspoonful  soda 

Mix  all  dry  ingredients  together  thoroughly,  add  molasses, 
shortening  melted,  and  sour  milk.  Beat  well,  and  pour  into 
greased  gem  pans;  bake  in  a  400°  F.  oven  about  twenty- 
five  minutes.  Rochester,  N.  Y. 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  59 

BUTTER  CAKES 

3  cupfnls  bread  flour  1  teaspoonful  salt 

%  teaspoonful  soda  About     1^     cupfuls     sour    or 

y2  teaspoonful  baking-powder  buttermilk 

Sift  together  twice  the  flour,  soda,  baking-powder,  and  salt. 
Then  mix  lightly  with  enough  sour  or  buttermilk  to  moisten. 
Turn  out  on  a  floured  board  and  knead  very  gently.  Roll 
thin  and  cut  into  large  rounds.  Bake  on  a  well-greased  grid- 
dle, turning  frequently  to  insure  even  browning.  They  will 
require  at  least  eight  minutes  on  the  griddle.  Tear  them 
apart  and  drop  a  piece  of  butter  in  each  cake.  Wrap  them 
in  a  napkin  and  serve  piping  hot.  These  are  delicious  when 
served  hot  and  buttery  with  a  saucer  of  berries  at  afternoon 
tea.  Beachwood  Park,  Pa. 

CORN  BISCUIT 

1  cupful  bread  flour  1^2  teaspoonful  baking-powder 

1/2  cupful  white  cornmeal  %  cupful  sour  milk  or  butter- 

1  tablespoonful  sugar  milk 

y2  teaspoonful  salt  3  tablespoonfuls    melted    short- 

Scant  1/2  teaspoonful  soda  ening 

1  egg 

Mix  and  sift  together  the  dry  ingredients;  add  the  egg  well 
beaten.  Mix  thoroughly  and  stir  in  the  milk  and  melted 
shortening.  Beat  one  minute.  Turn  into  small,  greased  pans 
and  bake  at  400°  F.  for  ten  to  fifteen  minutes.  Sour  cream 
makes  these  muffins  even  more  delicious.  "When  substituting 
sour  cream  for  the  sour  milk,  it  is  necessary  to  use  only 
one  tablespoonful  of  shortening  in  place  of  the  three  table- 
spoonfuls  called  for.  Chester,  Va. 

CORN  AND  RYE  GEMS 

1  cupful  cornmeal  *4  teaspoonful  soda 

1/2  cupful  boiling  water  1  cupful  whole-wheat  flour 

2  tablespoonfuls  shortening  1  cupful  rye  flour 

1  teaspoonful  salt  2  teaspoonfuls  baking-powder 

}4  cupful  molasses  1  cupful  milk 

y±  cupful  raisins 

Pour  the  boiling  water  over  the  meal  and  let  it  stand  for 
ten  minutes.  Sift  the  soda  into  the  molasses  and  stir  till 


60  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

it  foams.  Add  this  to  the  softened  cornmeal  and  stir  in 
the  flour,  mixed  thoroughly  with  the  baking-powder  and 
salt,  alternately  with  the  milk.  Add  the  raisins  rolled  in  a 
little  of  the  flour  and  the  shortening  melted.  Mix  well.  Bake 
in  muffin  pans  half  an  hour  in  an  oven  heated  to  400°  F. 
This  recipe  will  make  eighteen  gems.  Redding,  Conn. 

CORN-FLAKE  WAFFLES 

1^  eupfuls  bread  flour  3  teaspoonfuls  baking-powder 

3  tablespoonfuls    white  corn-       1  teaspoonful  salt 

meal  1  tablespoonful  sugar 

2  eupfuls  corn  flakes  4  tablespoonfuls  shortening 

2  eggs  About  2^  eupfuls  milk 

Mix  and  sift  the  flour,  cornmeal,  baking-powder,  salt  and 
sugar  together;  add  corn  flakes  rolled  or  crushed  until  fine. 
Add  the  eggs  well  beaten,  and  the  melted  shortening;  then 
add  enough  milk  to  make  a  thick  batter.  Bake  in  waffle 
irons  that  are  hot  and  well-greased.  Chicago,  lU. 


CORNMEAL  AND  WHOLE-WHEAT  BREAD 

1  pint  scalded  milk  1  cupful    lukewarm    milk    and 

1  pint  warm  water  water,  mixed 

2  tablespoonfuls    lard   or   drip-     1  yeast-cake 

pings  About  3  eupfuls  bread  flour 

2  tablespoonfuls  sugar  1  cupful  cornmeal 

2  tablespoonfuls  molasses  About   2^    quarts   whole-wheat 

y%  cupful  chopped  walnut  meats         flour 
1  teaspoonful  salt 

Combine  the  scalded  milk  and  water  and  add  the  shortening, 
sugar,  molasses,  and  salt.  Soften  the  yeast-cake  in  the  milk 
and  water  mixed,  and  turn  into  the  first  mixture;  when 
it  is  sufficiently  cooled,  add  the  cornmeal  and  bread  flour 
to  make  a  pancake-batter;  turn  in  the  nuts,  and  add  whole- 
wheat flour  to  make  a  dough  stiff  enough  to  knead.  After 
kneading,  divide  in  three  or  four  loaves,  place  in  well-oiled 
tins,  let  rise  till  double  in  bulk,  and  bake  forty-five  minutes 
in  a  350°  F.  oven.  If  started  by  seven-thirty  in  the  morning, 
this  will  be  done  by  one  o'clock.  Mcvywood,  III. 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  61 

DELICIOUS  ROLLS 

y2  cupful  rolled  oats  y2  cupful  brown  sugar 

y2  cupful  cornmeal  1  tablespoonf ul  shortening 

5l/2  cupfuls  bread  flour  1  teaspoonful  salt 

2  cupfuls  boiling  water  1  yeast-cake 

14  cupful  lukewarm  water 

Place  the  oats,  cornmeal,  shortening,  sugar,  and  salt  in  a 
bowl.  Pour  boiling  water  over  all.  When  lukewarm,  add 
the  yeast-cake  which  has  been  softened  in  the  lukewarm 
water.  Mix  and  sift  the  remaining  dry  ingredients,  and 
add  to  the  first  mixture.  Beat  until  the  surface  is  covered 
with  bubbles.  Knead  until  elastic,  return  to  the  pan,  and  let 
rise  until  double  in  bulk.  Cut  down,  shape  into  rolls,  and 
let  rise  until  just  before  double  in  bulk.  Bake  in  a  400° 
F.  oven  twenty  minutes.  Long  Beach,  Cal. 

EMERGENCY  CORN  BISCUITS 

1^4  cupfuls  bread  flour  1  cupful  cold  water 

%  cupful  eornmeal  1  teaspoonful  sugar 

2  tablespoonfuls  shortening  5  teaspoonfuls  baking-powder 

1  teaspoonful  salt 

Mix  and  sift  the  dry  ingredients.  Mix  in  the  shortening 
with  two  knives  or  the  tips  of  the  fingers.  Add  the  cold 
water  and  mix  well.  Drop  by  spoonfuls  into  greased  muffin 
pans  or  on  a  greased  baking  sheet  one  and  one-half  inches 
apart.  Bake  twenty  minutes  in  an  oven  which  registers 
450°  F.  Trenton,  N.  J. 

FRIED  BREAD 

2  eggs  1  teaspoonful  soda 

2  cupfuls  sour  or  buttermilk  */2  teaspoonful  salt 

Stale  bread  1  tablespoonful  melted  butter 

Beat  the  eggs  until  light,  add  the  sour  or  buttermilk,  the 
melted  shortening,  soda  and  salt.  Mix  thoroughly  together. 
Cut  half-inch  slices  of  stale  bread  into  small  squares  or 
rounds  and  dip  each  slice  quickly  in  boiling  water,  drain  for 
a  moment,  and  then  dip  in  the  sour-milk  mixture.  Unless 
the  bread  is  very  dry,  omit  the  hot  water  dip.  Fry  a  few 
pieces  at  a  time  *in  deep  fat  heated  to  400°  F.  The  fat  will 
reduce  to  about  375°  F.  during  the  frying.  Fry  about  two 
minutes  or  until  a  golden  brown  on  both  sides;  drain  on 


62  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

crumpled  paper,  and  serve  with  cinnamon  and  sugar  sifted 
over  the  slices.  Or  serve  with  honey,  maple  sirup  or  jam. 

Beechwood  Park,  Pa. 

GOOBER  SPOON  BREAD 

2  cupfuls  boiled  hominy  grits          3  tablespoonfuls  peanut  butter 
2  eggs,  well  beaten  2  tablespoonfuls  flour 

1  cupful  milk  y%  teaspoonful  salt 

Cream  the  peanut  butter  with  some  of  the  milk  and  mix 
all  of  the  ingredients  together.  Bake  in  a  baking  dish  for 
one-half  hour  in  a  350°  F.  oven.  Serve  in  «the  same  dish 
and  eat  hot  with  butter.  Redding,  Conn. 

GRAHAM  DATE  BREAD 

1  cupful  scalded  milk  2  tablespoonfuls  cold  milk 

1  cupful  boiling  water  l/%  yeast-cake 

2  tablespoonfuls  shortening  1  quart  graham  flour 

2  teaspoonfuls  salt  1  cupful  white  bread  flour 

4  tablespoonfuls  molasses  1  cupful  chopped  dates 

1  tablespoonful  powdered  sugar 

Pour  the  scalded  milk  and  boiling  water  over  the  shorten- 
ing, salt,  and  molasses  placed  in  a  bowl.  Let  cool  until 
lukewarm.  Soften  the  yeast-cake  in  one-fourth  cupful  of 
the  lukewarm  liquid  and  add  it  to  the  rest  of  the  liquid.  , 
Beat  in  the  graham  and  white  flours,  mixed  together,  thor- 
oughly. Cover  and  let  rise.  When  double  in  bulk  knead 
in  the  dates  and  make  into  two  loaves,  put  in  greased  pans, 
let  rise  for  an  hour,  covered,  and  bake  an  hour  in  a  350°  F. 
oven.  Fifteen  minutes  before  taking  from  oven  rub  the  tops 
of  the  loaves  with  the  powdered  sugar  dissolved  in  the  cold 
milk.  Fort  Dodge,  la. 

HONEY  AND  NUT  BRAN  MUFFINS 

^2  cupful  honey  2  cupfuls  bran 

1  cupful  whole  wheat  flour  1  tablespoonful  melted  margarin 

1  teaspoonful  soda  IVfc  cupfuls  sour  milk 

*/2  teaspoonful   salt  %  cupful    finely    chopped    wal- 

1  teaspoonful  baking-powder  nut  meats 

Sift  together  the  flour,  baking-powder,  soda  and  salt,  and 
mix  them  with  the  bran.  Add  the  other  ingredients  and  bake 
in  greased  gem  tins  for  twenty-five  or  thirty  minutes  in  a 
400°  F.  oven.  Washington,  D.  C. 


KECIPES  AND  HOUSEHOLD  DISCOVERIES  63 

MARYLAND  BISCUIT 

4  cupfuls  flour,  unsifted  6  tablespoonfuls  shortening 

3  tablespoonfuls   thin   cream   or      %  cupful  cold  water 
milk  */2  teaspoonful  salt 

Combine  the  dry  ingredients;  work  in  the  shortening.  Add 
the  liquid.  Place  the  dough  on  a  flat  surface  and  beat  with 
an  ax  or  mallet  for  twenty  minutes,  beating  the  dough  out 
flat,  rolling  it  up,  and  repeating  the  process.  Shape  into 
biscuits,  about  one-half  inch  thick.  Prick  the  entire  surface 
of  each  with  a  fork.  Bake  in  a  450°  F.  oven  fifteen  minutes. 

Sandy  Spring,  Md. 

NUT  PANCAKES 

2  cupfuls  bread  flour  2  cupfuls  sour  milk 

1  teaspoonful  salt  2  teaspoonfuls  melted  butter 

1  teaspoonful  soda  ^2  to  %  cupful  broken  walnut 
1/2  teaspoonful  baking-powder  meats 

Mix  and  sift  the  dry  ingredients  together ;  add  milk  to  make 
a  batter  the  consistency  of  thick  cream.  Add  butter  last. 
Pour  from  end  of  spoon  on  a  hot,  well-oiled  griddle.  Scatter 
nuts  over  each  cake  at  once.  Brown  and  turn  as  usual. 
Serve  with  hot  sirup.  Los  Angeles,  Cal. 

OATMEAL  WAFFLES 

iy2  cupfuls   finely   ground   oat-  1}4  teaspoonfuls  salt 

meal  1^  cupfuls  milk 

y2  cupful  cornmeal  2  teaspoonfuls  baking-powder 

1  tablespoonful  cooking  oil  1  egg 

Grind  the  oatmeal  or  rolled  oats  in  a  food-chopper  and  then 
measure.  Sift  the  dry  ingredients  together  and  add  the 
shortening.  Beat  the  egg  until  light,  add  the  milk,  and 
combine  with  the  other  ingredients.  Beat  well,  and  bake 
on  a  hot  greased  waffle  iron.  Greenville,  S.  C. 

ORANGE  BISCUITS 

2  cupfuls  bread  flour  2  tablespoonfuls  shortening 

4  teaspoonfuls  baking-powder          About  %  cupful  milk 
1  teaspoonf  ul  salt  Loaf  sugar 

1  orange 

Sift  the  flour,  baking-powder,  and  salt  together.  Work  in 
the  shortening  with  two  knives  or  the  finger-tips.  Add  milk 


64  GOOD  HOUSEKEEPING'S  BOOK  OP  MENUS 

to  make  a  soft  dough,  stirring  with  a  knife  or  spatula.  Toss 
on  a  well-floured  board,  roll  to  one-half  inch  in  thickness  and 
shape  into  small  and  dainty  biscuits.  Then  grate  the  orange 
rind  and  press  out  the  juice  from  the  orange.  Dip  as  many 
lumps  of  sugar  as  there  are  biscuits  into  the  juice,  moistening 
thoroughly.  Eemove  and  plunge  a  lump  of  orange  sugar 
into  the  center  of  each  biscuit,  sprinkle  with  grated  rind 
and  bake  in  an  oven  heated  to  450°  F.  for  twelve  to  fifteen 
minutes.  Serve  hot  or  cold.  Kttlingly,  Conn. 

ORANGE  NUT  BREAD 

2  cupfuls  bread  flour  1/2  cupful  sugar 

2  cupfuls  graham  flour  1/2  cupful  candied  orange-peel 

4  teaspoonfuls  baking-powder         2  cupfuls  milk 

2  teaspoonfuls  salt  1  egg 

1/2  cupful  pecan-meats 

Mix  dry  ingredients  thoroughly  and  sprinkle  two  tablespoon 
fuls  of  the  flour  over  nuts  and  orange-peel.  Beat  egg  till 
light  and  add  to  milk,  then  pour  over  dry  ingredients,  stir- 
ring and  beating  the  mixture  smooth.  Last,  add  the  floured 
nuts  and  orange-peel.  Pour  into  two  oiled  bread-tins  and 
bake  forty-five  minutes  in  a  350°  F.  oven. 

Welst&r  City,  la. 

PEANUT  BUTTER  BREAD 

1/2  cupful  peanut  butter  3^  cupfuls  bread  flour 

1/2  cupful  sugar  3  teaspoonfuls  baking-powder 

1  egg  1  cupful  milk 

1/2  teaspoonful  salt 

Cream  the  peanut  butter  and  sugar.  Add  the  egg  well  beaten. 
Mix  and  sift  the  dry  ingredients  and  add  alternately  with 
the  milk.  Beat  the  entire  mixture  well  and  place  in  well- 
greased  bread  tin.  Bake  in  a  350°  F.  oven  about  fifty  min- 
utes. Chatfield,  Minn. 

PLAINFIELD  RAISED  WHOLE-WHEAT  MUFFINS 

1/2  yeast-cake  2  cupfuls  whole-wheat  flour 

1  cupful  lukewarm  water  1  tablespoonful  sugar 

1  teaspoonful  salt 

Soften  the  yeast-cake  in  one-half  cupful  of  the  lukewarm 
water.  Mix  together  thoroughly  the  flour,  sugar,  and  salt 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  65 

/o  these  dry  ingredients  add  the  softened  yeast  together 
with  enough  lukewarm  water  to  make  a  soft  dough — about 
one-half  cupful.  Beat  well;  let  raise  in  a  warm  place  over- 
night. In  the  morning  fill  greased  gem  pans  half  full  of 
the  mixture,  let  raise  until  double  in  bulk,  and  bake  in  a 
400°  F.  oven  for  twenty  minutes.  Concord,  Mass. 

POLISH  MUFFINS 

1/2  cupful  butter  or  margarin  %  teaspoonful  baking-powder 

i/2  cupful  sugar  1  teaspoonful    cinnamon    mixed 

1  egg  with 

1  cupful  bread  flour  */2  tablespoonful  sugar 

y2  cupful  milk  %  teaspoonful  salt 

Cream  the  butter  and  sugar  well.  Add  the  well-beaten  egg 
and  the  flour,  baking-powder,  and  the  salt,  which  have  been 
sifted  together  twice  alternately  with  the  milk.  Beat  the 
entire  mixture  well.  Put  into  greased  muffin  pans  and 
sprinkle  mixed  cinnamon  and  sugar  over  the  top.  Bake  in  a 
400°  F.  oven  about  twenty -five  minutes.  Beverly,  Mass. 

PKUNE  GEMS 

y2  pound  prunes  1}4  cupfuls  graham  flour 

1  cupful  bread  flour  %  cupful  molasses 

%  teaspoonful  soda  1  cupful  sour  milk 

1  teaspoonful  salt 

Soak  the  prunes  overnight  in  cold  water,  drain,  and  steam 
them  over  boiling  water  until  they  are  plump,  but  not  soft. 
Cool,  remove  the  stones,  and  chop  fine.  Sift  together  the 
bread  flour,  soda  and  salt.  Add  the  graham  flour  and  the 
prunes,  and  mix  thoroughly.  Combine  the  molasses  and  the 
sour  milk  and  stir  into  the  dry  ingredients.  Pour  into  hot, 
greased  iron  gem  pans  and  bake  from  twenty  to  twenty-five 
minutes  at  400°  F.  Serve  hot  or  cold.  New  York,  N.  Y. 

RASPBERRY  BRAN  GEMS 

1  cupful  graham  flour  1  egg 

1  cupful  whole-wheat  flour  *  2  tablespoonfuls  cooking  oil 

1  cupful  bran  1  teaspoonful  salt 

1  teaspoonful  soda  2  cupfuls  sour  milk  or  butter- 

2  teaspoonfuls  baking-powder  milk 

1  tablespoonful  sugar  y2  cupful  raspberry  jam 


66  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

Mix  all  the  dry  ingredients  together ;  add  the  oil,  the  egg  well 
beaten,  the  sour  milk,  and  the  jam.  Beat  together  thoroughly 
and  pour  into  well-greased  gem  pans.  Bake  twenty-five  min- 
utes in  a  400°  F.  oven.  San  Francisco,  Col. 


RICE  CORN  BREAD 

2  cupfuls  boiled  rice  1  teaspoonful   baking-powder 

2  cupfuls  cornmeal  1  teaspoonful  salt 

2  cupfuls  sour  milk  1  egg 

1  teaspoonful  soda  2  tablespoonfuls  drippings 

Sift  the  cornmeal,  soda,  baking-powder,  and  salt  together; 
add  the  rice,  the  egg  well  beaten,  the  milk,  and  the  drippings 
melted.  Turn  into  a  well-greased,  shallow  pan,  and  bake 
in  a  400°  F.  oven.  Ellenslurg,  Wash. 

RICE  SPOON  BREAD 

2  cupfuls  boiled  rice  1  quart  sweet  milk 

3  eggs  1  tablespoonful  melted  margarin 
1  cupful  cornmeal                             4  teaspoonfuls  baking-powder 

3  teaspoonfuls  salt 

Beat  the  eggs  lightly,  and  add  the  rice,  milk  and  margarin. 
Sift  the  dry  ingredients  together,  and  add  to  the  first  mix- 
ture. Pour  into  a  hot,  greased  baking-pan  and  bake  in  a 
350°  F.  oven  forty-five  minutes.  Wilmington,  Del. 


RYE  AND  CORN  POTTS 

1  cupful  rye  flour  3  tablespoonfuls  cracklings,  or 
%  cupful  cornmeal  2  tablespoonfuls  margarin 

2  teaspoonfuls  baking-powder         ^4  cupful    raisins    or    chopped 
1  teaspoonful  salt  dates 

%  teaspoonful  cinnamon  1  cupful   potato-water,   or  milk 

3  tablespoonfuls  brown  sugar  and  water 

1  egg 

Mix  all  the  dry  ingredients  together  thoroughly,  add  the 
cracklings,  raisins,  potato-water,  and  lastly  the  egg  well 
beaten.  Bake  in  greased  muffin  pans  in  a  400°  F.  oven. 
These  make  a  good  dessert  with  cream  or  sirup. 

Redding,  Conn. 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  67 

RYE  CAKES  WITH  HONEY 

2  cupfuls  sour  milk  2  teaspoonfuls  soda 

2  cupfuls  rye  flour  2  eggs 

1/2  teaspoonful  salt  %  cupful  strained  honey 

Dissolve  the  soda  in  the  sour  milk,  add  rye  flour,  and  salt, 
thus  forming  a  thin  batter;  beat  well  and  add  the  eggs  well- 
beaten.  Add  honey  and  bake  on  a  well-greased  hot  griddle. 
Serve  with  butter  and  more  honey.  If  not  desired  so  sweet, 
less  honey  may  be  used  in  the  batter.  New  York,  N.  Y. 

SOUTHERN  CALIFORNIA  BISCUIT 

2  cupfuls  bread  flour  %  cupful  milk 

4  teaspoonfuls  baking-powder          2  tablespoonfuls  butter  or  mar- 

3  tablespoonfuls  shortening  garin 

1  teaspoonful  salt  Orange  marmalade 

Sift  together  the  flour,  baking-powder,  and  salt.  "Work  in 
the  shortening  with  two  knives  or  the  tips  of  the  fingers 
until  well  blended.  Add  the  milk  gradually  and  turn  out 
on  a  well-floured  board.  Roll  to  one-fourth  inch  in  thickness. 
Cut  into  small  rounds  and  brush  over  one-half  of  the  rounds 
with  the  butter  melted,  placing  the  other  rounds  on  top. 
Bake  in  well-greased  pans  from  twelve  to  fifteen  minutes 
at  450°  F.  Immediately  after  removing  from  the  oven,  lift 
off  the  top  of  each  biscuit  and  put  one  teaspoonful  of  orange 
marmalade  in  the  center  of  each  bottom  round.  Replace  the 
tops  and  serve  at  once.  New  York,  N.  Y* 

SPIDER  CORN  BREAD 

1  cupful  cornmeal  1  teaspoonful  salt 

y2  cupful  rolled  oats  2  eggs 

1  teaspoonful  soda  2  cupfuls  sour  milk 

2  tablespoonfuls  shortening 

Mix  the  dry  ingredients,  add  the  eggs  well  beaten  and  the 
milk.  Melt  the  shortening  in  a  frying-pan  and  add  to  the 
mixture.  Heat  pan  and  turn  in  the  mixture.  Cook  on  top 
of  the  stove  three  minutes.  Place  in  a  400°  F.  oven  and 
cook  fifteen  to  twenty  minutes.  Serve  hot,  with  butter. 

Hyattsville,  Md. 


68  GOOD  HOUSEKEEPING'S  BOOK  OP  MENUS 

SPOON  BREAD 

1  pint  milk  %  teaspoonful  baking-powHer 
y2  cupful  cormneal                            1  teaspoonful  salt 

3  eggs 

Heat  the  milk  nearly  to  boiling.  Stir  in  cornmeal  gradually 
and  cook  until  the  consistency  of  mush.  Add  the  baking- 
powder,  salt,  and  the  yolks  of  the  eggs  beaten  until  light* 
Fold  in  the  egg-whites  beaten  stiff.  Pour  into  a  greased 
baking-dish  and  bake  one-half  hour  at  350°  F.  Serve  a* 
once  with  plenty  of  butter,  from  the  dish  in  which  it  wa? 
baked.  Brooklyn,  N,  T. 

SUNDAY  HOT  BREAD 

%  cupful  sugar  %  cupful  milk 

2  tablespoonfuls  butter  1^  cupfuls  bread  flour 

^4  teaspoonful  salt  3  teaspoonfuls  baking-powder 

1  egg  1  teaspoonful  lemon-extract 

Granulated  sugar  and  cinnamon 

Cream  together  the  sugar,  butter,  and  salt,  add  the  egg  well- 
beaten  and  mixed  with  milk  and  extract,  then  the  flour  and? 
baking-powder  mixed  together.  Spread  in  two  well-oiled 
layer-cake  tins,  sprinkle  liberally  with  a  mixture  of  granu- 
lated sugar  and  cinnamon,  and  bake  twenty  to  twenty-five 
minutes  in  a  400°  F.  oven.  Serve  preferably  while  hot. 

Philadelphia,  Pa. 

SWEET. POTATO  BISCUIT 

2  pounds  sweet  potatoes  1  cupful  milk 

2  tablespoonfuls  margarin  1  teaspoonful  salt 

2  eggs  3  teaspoonfuls  baking-powder 

1  tablespoonf ul  molasses  2  cupfuls  bread  flour 

Scrub  and  boil  the  potatoes  in  their  jackets  until  tender. 
Skin  and  mash  while  hot;  add  margarin.  Cool  and  addxthe 
eggs  well-beaten,  the  molasses,  the  milk,  and  the  flour  sifted 
with  the  salt  and  baking-powder.  Toss  lightly  on  a  floured 
board,  roll  to  three-fourths  of  an  inch  in  thickness,  cut  with 
a  biscuit  cutter,  prick  each  biscuit  with  a  fork,  place  on  a 
greased  pan,  and  bake  twenty  minutes  in  an  oven  heated 
to  400°  F.  Serve  hot  with  plenty  of  butter. 

New  York,  N.  Y. 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  69 

UXBRIDGE  BUNS 

6  cupfuls  bread  flour  2  cupfuls  scalded  milk 

1  cupful  sugar  %  yeast-cake 

1/2  teaspoonful  grated  nutmeg  ^4  cupful  lukewarm  water 

3  tablespoonfuls  butter  or  mar-  1  tablespoonful  cream 

garin  1  tablespoonful  sugar 

To  four  cupfuls  of  bread  flour,  add  the  one  cupful  of  sugar, 
the  grated  nutmeg,  and  two  tablespoonfuls  of  the  butter  or 
margarin.  Pour  over  the  whole  the  scalded  milk.  When 
lukewarm,  add  the  yeast-cake  softened  in  the  lukewarm 
water.  Let  raise  overnight  and  in  the  morning  add  sufficient 
bread  flour  to  mold — about  two  cupfuls.  Again  let  raise 
until  double  in  bulk,  then  mold  into  biscuits.  Brush  with 
melted  butter  or  margarin  and  when  double  in  bulk,  bake 
at  400°  F.  for  twenty  minutes.  When  the  biscuits  are  re- 
moved from  the  oven,  brush  the  tops  with  the  cream  in  which 
the  one  tablespoonful  of  sugar  has  been  dissolved. 

Concord,  Mass. 

UXBRIDGB  SOUR  MILK  CORN  BREAD 

1  egg  1  teaspoonful  soda 

2  cupfuls  sour  milk  1  teaspoonful  baking-powder 

1  cupful  cornmeal  2  tablespoonfuls  melted  shorten- 

1  cupful  bread  flour  ing 

1  teaspoonful  salt 

To  the  egg  well  beaten  add  the  sour  milk,  and  the  cornmeal, 
flour,  soda,  baking-powder,  and  salt  sifted  together.  Beat 
in  the  shortening  and  bake  in  shallow  well-greased  pans  for 
twenty  minutes  at  400°  F.  Concord,  Mass. 

VARIETY  CORN-CAKE 

1^  cupfuls   white   cornmeal  5  teaspoonfuls  baking-powder 

%  cupful  bread  flour  1  tablespoonful  cooking  oil 

%  cupful  sugar  1^4  cupfuls  milk 

1  teaspoonful  salt  ^  cupful  fine  coconut 

Mix  the  ingredients  in  the  order  given.  Beat  well,  pour  into 
a  well-greased  shallow  pan  or  muffin  rings,  and  bake  twenty 
minutes  in  an  oven  which  registers  400°  F.  Britt,  la. 


Cakes 


ALMOND  LOAF 


4  eggs  1  cupful  pastry  flour 

1  cupful  sugar  %  pound  shelled  almonda 

14  teaspoonful  salt 

Beat  the  yolks  of  the  eggs  until  light  and  lemon-colored ;  add 
the  sugar  and  all  except  two  tablespoonfuls  of  the  flour  sifted 
twice  with  the  salt.  Fold  in  the  whites  of  the  eggs  beaten 
until  stiff  and  dry  and  last  the  almonds  chopped  but  not 
blanched  and  mixed  with  the  rest  of  the  flour.  Bake  in  a 
well-greased  and  floured  loaf  pan  for  about  one  hour  in  an 
oven  which  registers  325°  to  350°  F.  Serve  sliced  very  thin. 

Ft.  Smith,  Ark. 


BOILED  OREGON  PRUNE  CAKE 

3.1/2  cupfuls  dried  prunes  1  teaspoonful  cinnamon: 

H  cupful  melted  shortening  %  teaspoonful  nutmeg 

%  cupful  sugar  1%  cupfuls  pastry  flour 

1  egg  yolk  %  teaspoonful  salt 

1/2  cupful  prune  juice  1  teaspoonful  vanilla 

1  teaspoonful  soda  1  egg  white 

Wash  the  prunes.  Soak  overnight  in  cold  water,  pit,  and 
cut  to  raisin  size.  Cover  with  boiling  water  and  cook  until 
tender.  Cream  together  the  sugar  and  melted  shortening. 
Add  the  egg-yolks,  slightly  beaten.  Sift  together  the  dry 
ingredients  and  add  to  the  mixture  alternately  with  the 
prune  juice.  Then  add  the  prune  pulp,  vanilla,  and  last 
the  egg-white  beaten  stiff.  Pour  into  a  greased  and  floured 
loaf  pan  and  bake  at  325°  F.  for  one  and  one-quarter  hours. 

Salem,  Ore. 
70 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  71 

BURNT  ALMOND  CAKE 

%  cupful  butter  2  cupfuls  pastry  flour 

1  scant  cupful  sugar  l1/^  teaspoonfuls  baking-powder 

4  eggs  y±  teaspoonful  salt 

Grated  rind  1  orange  1  tablespoonful  milk 

Beat  to  a  foamy  cream  the  butter  and  the  sugar;  then  beat 
in  the  eggs  one  at  a  time,  together  with  the  grated  orange 
rind.  Sift  the  flour  several  times  with  the  baking-powder 
and  salt;  add  it  to  the  other  ingredients  together  with  the 
milk.  Beat  well  and  pour  into  a  round  loaf-cake  pan,  with- 
out a  tube  and  with  straight  sides,  which  has  been  well- 
greased  and  floured.  Bake  at  350°  F.  and  when  finished., 
remove  it  from  the  pan  and  let  it  cool  thoroughly;  then  cut 
it  into  two  or  three  layers  crosswise  and  trim  the  top  if  it 
is  not  quite  level.  Put  together  with  the  following  filling: 

1/4  cupful  butter  Few  drops  coffee  extract 

1/2  pound  confectioners'  sugar         2  tablespoonfuls    blanched    and 

1  egg-yolk  shredded  almonds 

Cream  the  butter  and  add  the  sugar  gradually  and  the  egg- 
yolk.  Beat  together  till  like  whipped  cream,  adding  a  little 
more  sugar,  if  necessary.  Flavor  with  the  coffee  extract 
and  add  the  shredded  almonds  which  have  been  roasted  to 
a  pale  brown.  Spread  quickly  between  the  layers  of  the 
cake  and  cover  the  whole  with  a  thick  chocolate  fudge  icing. 
Arrange  a  border  and  center  decoration  of  blanched  and 
roasted  almonds.  Beechwood  Park,  Pa. 


COMPANY  CAKE 

eggs  1  teaspoonful   baking-powder 

tablespoonfuls  potato  flour  l/2  teaspoonful  vanilla 

4  tablespoonfuls  sugar 

Beat  the  egg-yolks  and  sugar  to  a  cream.  Add  the  flour  sifted 
with  the  baking-powder,  fold  in  the  stiffly  beaten  egg-whites, 
add  the  flavoring,  and  bake  in  a  loaf  form  in  a  320°  F.  oven 
from  fifty  to  sixty  minutes.  Montclair,  N.  J. 


72  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

CUP  CAKES 

%  cupful  butter  14  teaspoonful  mace 

2  cupfuls  sugar  2*/2  teaspoonfuls  baking-powder 

3  cupfuls  pastry  flour  4  eggs 

y±  teaspoonful  salt  1  cupful  milk 

1  teaspoonful  grated  orange  rind 

Cream  together  the  butter  and  sugar,  add  the  egg-yolks  beaten 
until  thick,  then  the  milk,  rinsing  the  egg  bowl  with  it. 
Fold  in  the  flour,  baking-powder,  salt,  and  mace  sifted  to- 
gether, alternately  with  the  stiffly  beaten  egg-whites.  Add 
the  grated  orange  rind  and  turn  into  well -greased  and  floured 
cup  cake  tins  and  bake  at  375°  F.  for  twenty  to  thirty  minutes 
depending  upon  the  size  of  the  cups. 

Beechwood  Park,  Pa. 

DATE  CAKE 

1  cupful  light  brown  sugar  1  cupful  dates 

1  cupful  walnut-meats  %  cupful  pastry  flour 
^4  teaspoonful  salt                            3  eggs 

Put  nuts  and  dates  through  the  food-chopper.  Mix  together 
the  sugar,  salt,  yolks  of  the  eggs  beaten  until  they  are  lemon- 
colored,  and  the  dates  and  nuts  rolled  in  the  flour.  Fold  in 
last  the  stiffly  beaten  egg-whites.  Bake  in  a  well-greased  and 
floured  loaf  pan  in  a  320°  F.  oven  about  forty-five  minutes. 

Davenport,  la. 

EGOLESS,  MILKLESS,  BUTTERLESS  CAKE 

2  cupfuls  brown  sugar  1  package  seedless  raisins 
2  cupfuls  hot  water  1  teaspoonful  cinnamon 

2  tablespoonfuls  shortening  1  teaspoonful  cloves 

1  teaspoonful  salt  3  cupfuls  bread  flour 

1  teaspoonful  soda 

Boil  together  the  sugar,  water,  lard,  salt,  raisins,  and  spices 
for  five  minutes.  When  cold,  add  the  flour  and  the  soda 
dissolved  in  a  teaspoonful  of  hot  water.  This  makes  two 
loaves.  Bake  about  forty-five  minutes  in  a  325°  F.  oven. 
This  cake  is  of  good  texture  and  will  keep  moist  for  some 
time.  New  York,  N.  Y. 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  73 

FAMOUS  LADY  BALTIMORE  CAKE 

1  cupful  butter  ^4  teaspoonful  salt 

Il/2  cupfuls  confectioners'  %  cupful  water 

sugar  2  cupfuls  chopped  raisins 

1  cupful  milk  2  cupfuls  chopped  figs 

y2  teaspoonful  rose  extract  1  cupful   chopped   pecan-meats 

3  cupfuls  pastry  flour  %  teaspoonful  almond  extract 

2  teaspoonfuls  baking-powder          2  cupfuls  confectioners'  sugar 

Whites  9  eggs 

Cream  together  the  butter  and  sugar  listed  in  the  first  col- 
umn. Add  the  milk,  rose  extract  and  flour,  sifted  with 
the  baking-powder  and  salt.  Beat  smooth  and  fold  in  the 
stiffly-beaten  whites  of  six  eggs.  Bake  in  three  round  layer- 
cake  tins  lined  with  greased  white  paper  in  a  375°  F.  oven. 
Cover  with  a  paper  while  baking  to  prevent  browning.  Test 
with  a  straw  to  see  if  done  through.  For  the  filling  boil  the 
two  cupfuls  of  sugar  and  the  water  together  until  it  spins 
a  thread,  225°  F.,  when  it  may  be  poured  very  slowly  upon 
the  stiffly-beaten  whites  of  three  eggs.  Beat  until  of  the 
consistency  of  cream,  then  add  chopped  fruit  and  nuts  and 
almond  extract.  Put  the  filling  between  the  layers  and  over 
the  top  of  the  cake.  If  desired,  add  only  the  extract  to 
the  filling  and  place  between  and  on  top  of  the  cake  two 
thin  layers  of  filling  with  a  layer  of  chopped  fruit  and  nuts 
between.  Save  a  few  nuts  to  sprinkle  on  top. 

Charleston,  8.  C. 

FRUIT  CAKE 

"2  cupfuls  butter  3/2  teaspoonful  cloves 

2-1/2  cupfuls  brown  sugar  ^  teaspoonful  allspice 

5  eggs  %  teaspoonful  mace 

6  cupfuls  pastry  flour  ^4  teaspoonful  salt 
2  teaspoonfuls  cream  of  tartar  %  cupful  molasses 

1  teaspoonful  soda  x/2  cupful  coffee  or  milk 

~H/2  teaspoonfuls  cinnamon  1  pound  raisins 

iy2  teaspoonfuls  nutmeg  1  pound  currants 

Cream  together  the  butter  and  sugar.  Add  the  eggs  beaten 
well.  Measure  and  sift  together  all  but  one-fourth  cupful 
of  the  flour  with  the  cream  of  tartar,  soda,  salt,  and  spices. 
Add  to  the  first  mixture  alternately  with  the  molasses  and 
milk.  Clean  and  weigh  the  raisins  and  currants,  mix  them 
with  the  remaining  one-fourth  cupful  of  flour,  and  add  to* 


74  GOOD  HOUSEKEEPING'S  BOOK  OP  MENUS 

the  cake  mixture.  Bake  in  three  medium-sized  well-greased 
and  floured  loaf  pans  at  275°  F.  for  three  hours  or  until 
thoroughly  baked.  Concord,  Mass. 

GOLDEN  SUNSHINE  CAKE 

4  eggs  l1/^  teaspoonfuls  baking-powder 

1  cupful  sugar  %  teaspoonful  salt 

4  tablespoonfuls  cold  water  1^  tablespoonfuls  cornstarch 

1  cupful  pastry  flour  1  teaspoonful  lemon  extract 

Separate  the  eggs  and  beat  the  yolks  until  thick;  add  the 
sugar  gradually,  stirring  constantly.  Add  the  water  and 
mix  thoroughly.  Meanwhile  sift  together  the  flour,  baking- 
powder,  salt  and  cornstarch,  and  add  to  the  first  mixture. 
Beat  well  and  add  the  extract.  Last,  fold  in  lightly  the 
stiffly  beaten  whites  of  the  eggs.  Bake  in  a  loaf  or  tube  pan 
at  320°  F.  for  one  hour.  This  is  an  excellent  ice-cream 
cake.  Worcester,  Mass. 

HONEY  AND  NUT  GINGERBREAD 

1  cupful  honey  2  eggs 

Vz  cupful  butter  or  margarin  2  teaspoonfuls  baking-powder 

1  cupful  cold  water  1  teaspoonful  ginger 

2  cupf uls  whole-wheat  flour  1  teaspoonful  cinnamon 
1  cupful  chopped  nuts  %  teaspoonful  soda 

l/2  teaspoonful  salt 

Cream  the  butter  and  honey  together.  Add  the  eggs  well- 
beaten.  Mix  and  sift  the  dry  ingredients  together,  and  add 
alternately  with  the  water.  Add  the  chopped  nuts  last. 
Bake  in  a  350°  F.  oven  for  forty-five  minutes,  or  until 
done.  Lompoc,  Col. 

LITTLE  POUND  CAKES 

3  eggs  *4  teaspoonful  salt 

%  cupful  sugar  %  cupful  pastry  flour 

%  cupful  melted  butter  ^teaspoonful  baking-powder 

Flavoring 

Break  the  eggs  into  the  top  of  a  double-boiler ;  add  the  sugar 
and  place  the  boiler  over  hot  water  on  the  range.  Now 
beat  the  eggs  and  sugar  for  fifteen  minutes  or  until  the 
mixture  is  very  light  and  creamy.  Then  add  the  melted 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  75 

butter  and  beat  again  for  several  minutes.  Whip  in  the 
pastry  flour  sifted  with  the  baking-powder  and  salt.  Flavor 
as  desired  and  bake  in  crinkly  patty  pans  at  375°  F.  Then 
ice  and  decorate  as  preferred.  Beechwood  Park,  Pa. 

LOGANBERRY  CAKE 

1/2  cupful  shortening  1  teaspoonful  cinnamon 

1  cupful  sugar  %  teaspoonful  salt 

2  eggs  1  teaspoonful  soda 

1/2  teaspoonful  cloves  1  cupful  canned  or  fresh  cooked 

2  cupfuls  pastry  flour  loganberries 

Cream  the  shortening  and  sugar,  add  the  eggs  lightly  beaten, 
reserving  one  egg-white  for  the  icing.  Sift  together  thfe 
dry  ingredients  and  add  to  the  mixture.  Last  add  the  logan- 
berries and  whatever  juice  collects  in  the  cup  when  meas- 
uring them.  Pour  into  a  greased  and  floured  loaf-pan  and 
bake  at  325°  F.  for  one  and  one-quarter  hours.  Frost  with 
boiled  icing,  using  almond  extract  for  flavoring. 

Salem,  Ore. 

MAPLE  LAYER  CAKE 

3  eggs  1/2  teaspoonful  salt 

1  cupful  soft  maple  sugar  1  teaspoonful  baking-powder 

1  cupful  pastry  flour  1  cupful  cream 

^4  cupful  grated  maple  sugar 

Beat  the  yolks  of  the  eggs  until  light.  Add  the  soft  maple 
sugar  and  the  flour  sifted  with  the  salt  and  baking-powder. 
Fold  in  last  the  whites  of  the  eggs  beaten  very  stiff.  Mix 
quickly  and  bake  for  about  one-half  hour  in  two  greased  and 
floured  layer-cake  pans  in  an  oven  registering  320°  F.  Put 
together  with  the  cream  whipped  and  sweetened  with  the 
grated  maple  sugar.  Spread  cream  on  top,  too,  or  ice,  if 
desired  with  maple  fondant,  or  merely  sprinkle  with  pow- 
dered sugar.  Redding,  Conn. 

MRS.  GRIFFIN'S  BIRTHDAY  CAKE 

1/2  cupful  butter  .   *4  teaspoonful  salt 

2  cupfuls  brown  sugar  1  teaspoonful  cinnamon 
5  eggs  1/2  teaspoonful  cloves 

3  cupfuls  pastry  flour  1  teaspoonful  nutmeg 

1/2  teaspoonful  soda  %  cupful  water  or  coffee 

1  pound  mixed  fruit 


76  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

Cream  together  the  butter  and  sugar  until  very  light.  Add 
the  yolks  of  the  eggs  beat^i  -•  LM  thick  and  lemon  colored. 
Sift  two  and  three-fourths  cupfuls  of  flour,  the  soda,  salt, 
and  spices  together  and  add  them  to  the  first  mixture  alter- 
nately with  the  water  or  coffee.  Beat  well  and  add  the  fruit 
— seeded  raisins,  currants,  and  citron — cleaned,  finely 
chopped  and  mixed  together  and  floured  with  one-fourth 
cupful  of  the  flour.  Last  add  the  whites  of  the  eggs  beaten 
until  stiff  and  dry.  Bake  in  a  large  angel  cake  tin  at  325°  F. 
for  one  and  one-half  hours  or  until  thoroughly  baked. 

Concord,  Mass. 


MOTHER'S  GINGERBREAD 

1  cupful  brown  sugar  2%  cupfuls  pastry  flour 
1/2  cupful  margarin  y2  teaspoonful  soda 

y2  cupful  cream  1  tablespoonful  ginger 

2  eggs  y2  teaspoonful  salt 
1  cupful  molasses  %  cupful  milk 

Cream  the  margarin  and  sugar  together,  add  the  cream  and 
the  eggs  well-beaten,  then  the  molasses.  Sift  the  dry  ingredi- 
ents together  and  add  them  to  the  other  mixture,  alternating 
with  the  milk.  Pour  into  a  small  dripping-pan  which  has 
been  well-greasec  and  floured.  Bake  in  a  350°  F.  oven.  This 
makes  a  large  sheet  of  gingerbread.  Philadelphia,  Pa. 


PLAIN  WHITE  CAKE 

1/2  cupful  butter  y2  cupful  milk 

1  cupful  sugar  iy2  cupfuls  pastry  flour 

2  eggs  2y2  teaspoonfuls  baking-powder 
y&  teaspoonful  salt  ^4  teaspoonful  orange  extract 

y±  teaspoonful  vanilla 

Cream  together  the  butter  and  sugar.  Add  the  egg-yolks 
well-beaten.  Sift  together  the  dry  ingredients  and  add  to  the 
first  mixtiire  alternately  with  the  milk.  Beat  well.  Fold 
in  carefully  the  whites  of  the  eggs  beaten  until  stiff  together 
with  the  flavorings.  Bake  either  in  a  loaf  pan  at  350°  F, 
for  forty-five  minutes  or  in  cup  or  layer-cake  pans  at  375°  F. 
for  thirty  minutes.  Concord,  Mass. 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  77 

SILVER  AND  GOLD  CAKE 

1/2  cupful  butter  1  cupful  pastry  flour 

1^4  cupfuls  sugar  1  teaspoonful   baking-powder 

1  teaspoonful  vanilla  *4  teaspoonful  salt 

4  eggs  Few  drops  lemon  extract 

3  tablespoonfuls  milk  1/2  cupful  almonds 

Beat  the  butter  to  a  cream  with  one-half  cupful  of  sugar  and 
the  vanilla.  Add  the  yolks  of  the  eggs  well-beaten  and  stir 
in  the  milk.  Sift  the  flour  with  the  baking-powder  and  salt 
and  beat  these  into  the  batter,  adding  also  the  lemon  ex- 
tract. Spread  the  batter  very  thinly  in  a  well-greased  and 
floured  baking-pan.  Now  whip  the  whites  of  the  eggs  to  a 
stiff,  dry  froth,  adding  to  them  gradually  the  three-fourths 
cupful  of  sugar.  Beat  very  hard  until  the  mixture  resembles 
snow  and  will  hold  its  shape  when  the  egg-beater  is  lifted 
from  it,  then  fold  in  the  almonds  which  have  been  blanched, 
shredded,  and  roasted  in  the  oven  to  a  delicate  brown.  Spread 
this  icing  over  the  cake  batter,  sprinkle  with  granulated 
sugar,  and  bake  for  thirty  minutes  at  350°  F.  Cool  and 
cut  before  removing  from  tfee  pan.  Batter  and  icing  should 
both  be  thinly  spread,  and  the  finished  cake  "hould  be  golden 
and  fine  textured  with  a  thick,  foamy,  and  very  delectable 
almond  icing  oyer  the  top.  BeecbworJ  *>ark,  Pa. 


SOUR  CREAM  CAKE 

1/2  cupful  margarin  1  teasRoonful  nutmeg 

1  cupful  sugar  l1/^  teaspoonfuls  soda 
1/2  cupful  molasses  2  cupfuls  pastry  flour 

2  eggs  1  cupful  sour  cream 
1  teaspoonful  cinnamon  %  cupful  raisins 
%  teaspoonful  salt  %  cupful  nut-meats 

Cream  together  the  margarin  and  sugar;  add  the  molasses 
and  eggs  well  beaten;  sift  together  the  dry  ingredients,  re- 
serving sufficient  flour  for  dusting  the  raisins ;  add  this  alter- 
nately with  the  sour  cream  to  the  mixture.  Chop  the  nuts 
and  raisins  fine,  dust  with  the  flour,  and  add.  Beat  well, 
pour  into  a  large  loaf -pan,  ^nd  bake  at  350°  F.  for  about 
forty-five  minutes.  Clinton,  Minn. 


78  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

SOUTHERN  CHOCOLATE   CAKE 

2  cupfuls  sugar  2y2  cupfuls  pastry  flour 
y2  cupful  butter                                4  squares  chocolate 

y2  cupful  vegetable  fat  1  scant  teaspoonful  soda 

1  cupful  sour  cream  1  teaspoonful  baking-powder 

1  cupful   crushed   Walnut-meats  y2  teaspoonful  salt 

5  eggs  2  teaspoonfuls  vanilla 

Mix  the  shortening  and  sugar  until  very  creamy;  then  add 
the  yolks  of  the  eggs  beaten  well.  Beat  and  add  the  sour 
cream  and  nuts  dredged  with  part  of  the  flour.  Next  stir 
in  the  flour  sifted  with  the  soda,  baking-powder,  and  salt; 
then  the  chocolate  melted,  and  the  vanilla.  Stir  thoroughly 
and  fold  in  last  the  whites  of  the  eggs  beaten  stiff.  Pour 
into  a  well-greased  and  floured  dripping  pan.  Bake  in  an 
oven  registering  360°  F.  for  about  forty  minutes.  Ice  when 
cold.  This  makes  a  large  cake.  Brooklyn,  N.  Y. 

TEXAS  PECAN  CAKE 

%  cupful  shortening  1  cupful  milk 

i.y2  cupfuls  sugar  1  teaspoonful  vanilla 

3  cupfuls  pastry  flour  3  egg-whites 

3  teaspoonfuls  baking-powder          Boiled  frosting 

Y2  teaspoonful  salt  1  pound  shelled  pecans 

Cream  the  shortening  and  sugar  together  thoroughly;  sift 
the  dry  ingredients  and  add  to  the  mixture  alternately  with 
the  milk.  Last  add  the  flavoring  and  fold  in  the  whites  of 
eggs  beaten  stiff.  Pour  into  three  greased  and  floured  layer- 
cake  pans  and  bake  at  375°  F.  for  twenty  minutes.  Frost  the 
layers  and  top  of  cake  with  boiled  icing,  using  double  the 
standard  recipe,  and  adding  the  pecans,  chopped  coarsely, 
just  before  spreading  on  the  cake.  Decorate  with  whole 
halves  of  pecans.  In  sections  of  the  country  where  pecans 
are  not  plentiful,  use  fewer  pecans  in  the  frosting. 

New  Ulm,  Tex. 

TWO-EGG  SUNSHINE  CAKE 

%  cupful  margarin  iy2  cupfuls  pastry  flour 

1  cupful  sugar  y2  teaspoonful  salt 

2  eggs  2  teaspoonfuls  baking-powde* 
*/2  cupful  cooked  sifted  squash  y2  cupful  hot  milk 

1  teaspoonful  lemon  extract 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  79 

Cream  together  the  margarin  and  sugar ;  add  the  eggs  beaten 
until  very  light,  the  sifted  squash  and  the  flour  mixed  and 
sifted  with  the  baking-powder  and  salt.  Beat  thoroughly, 
then  add  the  hot  milk  and  the  extract.  Bake  as  a  loaf  cake 
at  350°  F.  or  in  layer  cake  pans  at  375°  F.  If  the  latter  form 
is  used,  put  the  layers  together  with  lemon  filling. 

Reddvng,  Conn, 

WASHINGTON  APPLE  SAUCE  CAKE 

1  cupful  sugar  1/2  teaspoonful  cloves 
1/2  cupful  unsalted  shortening          2  eupfuls  pastry  flour 
1-/4   cupfuls  unsweetened  apple      1/2  cupful  seedless  raisins 

sauce  1/2  cupful  chopped  walnut-meats 

2  teaspoonfuls  soda  %  cupful  butter 

1*4  teaspoonfuls  salt  1  cupful  powdered  sugar 

1  teaspoonful  cinnamon  1  tablespoonful  milk 
1/2  teaspoonful  nutmeg                      1  teaspoonful  vanilla 

Cream  the  shortening  and  sugar  together,  add  the  apple 
sauce  into  which  the  soda  has  been  beaten.  Then  add  the 
flour  sifted  with  the  salt  and  spices,  reserving  a  little  to  dust 
over  the  raisins  and  nuts,  which  should  be  added  last.  Beat 
well  together  and  turn  into  a  well-greased  and  floured  shal- 
low cake-pan.  Bake  in  a  375°  F.  oven  for  about  forty  minutes. 
Ice,  when  cold,  with  a  butter  frosting  made  by  blending 
the  remaining  ingredients.  Seattle,  Wash. 

WEDDING  CAKE 

2  cupfuls  butter  %  teaspoonful  allspice 

3  cupfuls  brown  sugar  %  teaspoonful  cloves 
10  eggs  *4  teaspoonful  salt 

4  cupfuls  pastry  flour  %  cupful  sweet  cider  or  white 
1  teaspoonful  soda  grape  juice 

1  teaspoonful  cinnamon  1  cupful  molasses 

1  teaspoonful  nutmeg  2  pounds  seeded  raisins 

1  teaspoonful  mace  2  pounds  currants 

1  pound  citron 

Cream  together  the  butter  and  brown  sugar  very  thoroughly. 
Add  the  eggs  well  beaten.  Mix  and  sift  together  three  and 
one-half  cupfuls  of  the  flour,  the  soda,  salt,  and  spices.  Add 
these  dry  ingredients  to  the  first  mixture  alternately  with 
the  cider  and  molasses.  Clean  and  weigh  out  the  raisins  and 


80  GOOD  HOUSEKEEPING'S  BOOK  OP  MENUS 

currants,  slice  the  citron  thinly,  and  mix  all  with  the  rest 
of  the  flour.  Add  to  the  cake,  beat  well,  and  pour  into  three 
good-sized  loaf  pans  which  have  been  greased  and  floured. 
Bake  at  275°  F.  for  three  hours  or  until  thoroughly  baked. 

Concord,  Mass. 

[WORCESTER  POUND  CAKE 

1  cupful  butter  1  teaspoonful  cream  of  tartar 

2  cupfuls  sugar  %  teaspoonful  soda 
4  eggs  ^  cupful  milk 

3  cupfuls  pastry  flour  1  teaspoonful  vanilla 
%,  teaspoonful  salt  %  teaspoonful  mace 

Cream  together  the  butter  and  sugar  until  very  light,  then 
add  the  yolks  of  the  eggs  beaten  until  thick  and  lemon-colored ; 
beat  again.  Mix  and  sift  together  the  flour,  salt,  cream  of 
tartar  and  soda.  Add  to  the  first  mixture  alternately  with 
the  milk.  Beat  well,  add  the  vanilla  and  the  mace,  and  last 
fold  in  the  whites  of  the  eggs  stiffly  beaten.  Bake  in  a 
greased  and  floured  tube-cake  pan  at  350°  F.  for  forty-five 
minutes.  Concord,  Mass. 


Cheese  Dishes 

BROWN  RICE  AND  CHEESE 

8  cnpfuls  milk  2  cupfuls  grated  cheese 

2  eggs  1  teaspoonful  salt 

2  cupfuls  boiled  brown  rice  %  teaspoonful  paprika 

Scald  the  milk,  add  the  beaten  eggs  and  other  ingredients* 
Pour  into  buttered  custard  cups,  set  in  a  pan  of  cold  water, 
and  bake  in  a  350°  F.  oven  until  done,  that  is,  until  a  silver 
knife  inserted  in  the  center  of  the  custard  comes  out  clean. 
Pimientos,  if  liked,  are  an  attractive  addition.  Serve  very 
hot  Angela,  Ind. 

CALIFORNIA  RICE 

3  cupfuls  cooked  rice  1  very  small  onion 
iy2  cupfuls  milk  %  teaspoonful  pepper 

3  tablespoonfuls  flour  Few  grains  cayenne  pepper 

2  tablespoonfuls  margarin  %  teaspoonful  paprika 

l/2  teaspoonful  salt  1  cupful  cheese 

2-1  stuffed  olives,  sliced 

Make  a  white  sauce  in  above  proportions  of  milk,  flour,  and 
margarin.  Add  cheese,  olives,  seasonings,  and  grated  onion. 
When  cheese  is  melted,  pour  over  rice  in  casserole  and  bake 
one-half  hour  in  a  375°  F.  oven.  Los  Angeles,  Col. 

( 

CHEESE  SCRAPPE 

2  cupfuls  milk  1%  teaspoonfuls  salt 

1  tablespoonful  cornstarch  %  teaspoonful  paprika 

y2  cupful  grated  cheese  %  teaspoonful  curry  powder 

8  young  onions  Toast 

Heat  the  milk  in  the  top  of  a  chafing-dish  or  double-boiler. 
Mix  the  cornstarch  with  a  small  amount  of  cold  milk  and  add, 
stirring  constantly.  Chop  the  onions  fine,  using  part  of  the 

81 


82  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

green  tops  also,  and  add,  together  with  the  cheese,  to  the 
sauce.  Last  add  the  seasonings  and  pour  over  buttered  toast. 
This  is  delicious  served  with  cold  sliced  meat  or  in  combina- 
tion with  hot  baked  potatoes  and  lettuce  salad. 

National  City,  Cal. 

CHEESE  SPREAD 

5  small  packages  cream  cheese         1  cupful  raisins 
1  cupful  walnut-meats,  chopped      1  cupful  coconut 
2  tablespoonfuls  lemon- juice 

Mix  this  all  together  with  the  hand,  working  it  into  a  little, 
round,  flat  mold,  saving  out  enough  coconut  to  roll  it  in. 
Use  to  spread  on  crackers  for  a  Sunday  night  "  snack "  or 
an  evening  spread.  This  makes  a  large  quantity. 

Wheeling,  W.  Va. 

CORNMEAL  RAREBIT 

1  pint  boiling  water  1  cupful  milk 

y%  cupful  granulated  cornmeal       1  cupful  grated  cheese 
1  teaspopnful  salt  2  tablespoonfrls  butter 

Few  grains  cayenne  pepper  2  tablespoonfuls  flour 

1  teaspoonful  minced  parsley 

Add  the  cornmeal  slowly  to  the  boiling  water,  in  which  one- 
half  teaspoonful  of  salt  has  been  placed.  Cook  five  minutes 
over  direct  heat  and  then  one  hour  over  hot  water.  Pour  out 
into  a  greased,  shallow  pan  and  let  cool.  When  cold,  cut  in 
small  squares,  place  in  a  greased  pan,  and  cover  with  cheese 
sauce  made  as  follows:  In  a  saucepan  melt  the  butter,  add 
the  flour,  and  cook  until  bubbling;  then  add  the  milk  grad- 
ually. When  thickened,  add  the  rest  of  the  salt,  the  cayenne 
pepper,  the  cheese,  and  parsley.  Cook  until  the  cheese  is 
melted  and  pour  over  the  cornmeal  mixture.  Brown  deli- 
cately under  the  broiler  flame  or  in  a  hot  oven  and  serve  at 
once.  Crisp  bacon  curls  are  an  excellent  accompaniment  to 
this  dish.  This  recipe  will  serve  four.  Philadelphia,  Pa. 

MACARONI  WITH  CHEESE 

3  cupfuls   macaroni,   broken   in     1  cupful  stale  bread-crumbs 

inch  pieces  %  cupful  butter 

1  cupful  grated  dry  cheese  1  cupful  thin  cream 

3  teaspoonfuls  salt 


KECIPES  AND  HOUSEHOLD  DISCOVERIES  83 

Put  the  macaroni  in  boiling,  salted  water  and  cook  until  soft ; 
drain  and  pour  cold  water  over  it.  Cover  the  bottom  of  a 
buttered  baking-dish  thinly  with  bread-crumbs.  Add  a  layer 
of  macaroni,  and  then  one  of  cheese.  Sprinkle  with  salt  and 
bits  of  butter.  Repeat  this  until  the  dish  is  full,  having  a 
layer  of  crumbs  and  cheese  on  top.  Pour  over  all  the  cream. 
Bake  at  450°  F.  for  one-half  hour  or  until  the  top  is  nicely 
browned.  If  milk  is  used  instead  of  cream,  add  more  butter 
as  the  materials  are  placed  in  the  baking-dish.  Pepper  may 
also  be  used,  if  liked.  New  York,  N.  Y, 

RINKTUM  TIDDY 

1  pint  canned  tomatoes  1  tablespoonf  ul  chopped  onion 

1  teaspoonful  salt  ^2  pound  cheese 

1  teaspoonful  sugar  1  teaspoonful  butter 

Ys  teaspoonful  pepper  1  egg 

Dash  cayenne  pepper  Buttered  toast  or  crackers 

Heat  the  tomatoes  and  add  all  the  seasonings.  When  hot, 
melt  in  it  the  cheese  cut  in  bits,  adding  it  gradually  while 
stirring  constantly.  When  smooth,  add  the  butter  and  the 
egg  beaten,  stirring  all  the  while.  Serve  on  slices  of  hot, 
buttered  toast  or  hot  crackers.  Concord,  Mass. 

ROQUEFORT  CELERY  STICKS 

6  good-sized,     uniform     celery       1  tablespoonful  olive  oil 

sticks  6  drops  Worcestershire  sauce 

%  pound  Roquefort  cheese  *4  teaspoonful  paprika 

1  tablespoonful  butter 

Wash  and  dry  the  celery,  removing  any  possible  strings.  Mix 
together  the  remaining  ingredients  until  smooth,  fill  the  celery* 
sticks,  and  serve  with  plain  salad  and  hot  toasted  crackers. 

Plattsburg  Barracks,  N.  Y. 


Cookies 


ANISEED  JUMBLES 


%  cupful  butter  or  margarin  2%  cupf uls  bread  flour 

1  cupful  sugar  Yz  teaspoonful  soda 

1  egg  y%  teaspoonful  baking-powder 

y±  teaspoonful  salt  1  cupful  sour  cream 

1/2  ounce  aniseed 

Cream  the  butter  with  the  sugar,  add  the  egg  well  beaten 
and  the  salt.  Sift  together  the  flour,  soda,  and  baking- 
powder.  Add  these  dry  ingredients  to  the  egg  and  sugar 
mixture,  then  stir  in  the  sour  cream  and  the  aniseed.  Drop 
from  the  end  of  a  spoon  on  a  greased  baking-sheet  and  bake 
at  400°  F.  for  about  twelve  minutes.  If  a  little  sugar  is 
sprinkled  over  the  tops  of  the  cakes  just  before  they  are  put 
in  the  oven  to  bake,  it  will  give  them  a  delicious  sugary 
surface,,  Beechwood  Park,  Pa. 


ALPHABET  COOKIES 

1  cupful  butter  or  margarin  Grated  rind  1  lemon 

1  cupful  sugar  1  tablespoonful    crushed    carda- 

2  eggs  mom 

4  cupfuls  pastry  flour  1  teaspoonful  vanilla 

Cream  together  the  butter  and  sugar ;  add  the  eggs  well  beaten 
and  the  rest  of  the  ingredients.  Knead  the  mixture  in  the 
bowl  with  the  hands  until  thoroughly  mixed,  then  cut  off  a 
small  portion,  and,  with  the  palms  of  the  hands,  roll  it  into 
a  long  cylindrical  strip  about  one-half  inch  thick.  Form  the 
dough  into  any  letters  desired  and  bake  on  a  greased  baking 
sheet  at  450°  F.  for  about  ten  minutes.  Seattle,  Wash. 

84 


KECIPES  AND  HOUSEHOLD  DISCOVERIES  85 

A-PLUS  FILLED  COOKIES 

%  cupful  shortening  1  teaspoonful  cinnamon 

1/2  cupful  brown  sugar  ^A  teaspoonful  cloves 

1/2  cupful  molasses  %  teaspoonful  nutmeg 

1  egg  3  cupfuls  pastry  flour 

^4  cupful  sour  milk  or  tmtter-  y2  cupful  broken  butternut  meats 

milk  or  shredded  coconut 

1  teaspoonful  soda  1/2  cupful  honey 

1  teaspoonful    baking-powder  1  teaspoonful  flour 

1/2  teaspoonful  salt  Few  grains  salt 

Cream  shortening  and  sugar  together,  add  the  molasses,  the 
egg  beaten,  and  the  sour  milk.  Sift  together  the  flour,  soda, 
the  one-half  teaspoonful  of  salt,  baking-powder,  and  spices 
and  add  to  the  first  mixture.  Mix  thoroughly  and  chill  an 
hour  before  rolling.  Roll  out  thin,  cut  in  strips  about  two 
by  four  inches,  spread  one-half  lightly  with  the  filling  and 
fold  over  to  form  a  square.  Bake  about  twenty  minutes  at 
375°  F.  To  make  the  filling,  mix  together  the  butternut 
meats  or  coconut  with  the  honey,  one  teaspoonful  of  flour, 
and  a  few  grains  of  salt.  Eedding,  Conn, 

BALL  CAKES 

1  cupful  sugar  *4  cupful  chopped  citron 

2  cupfuls  pastry  flour  %=  teaspoonful  nutmeg 

1  teaspoonful  baking-powder  Grated  rind  1/2  orange 

2  teaspoonfuls  cinnamon  3  eggs 

^4  teaspoonful  cloves  1/2  teaspoonful  salt 

Sift  all  the  dry  ingredients  together.  Add  the  eggs  unbeaten, 
the  citron,  and  the  grated  orange  rind.  Mix  well.  With  well- 
floured  hands  make  the  mixture  into  balls  the  size  of  a  walnut. 
Bake  on  a  well-oiled  cooky  sheet,  placed  one  and  one-half 
inches  apart,  in  a  quick  oven,  450°  F.  New  York,  N.  Y. 

BROWN  SUGAR  COOKIES 

2  cupfuls  brown  sugar  y2  teaspoonful  salt 
1  cupful  softened  margarin  1  teaspoonful  soda 

3  eggs  %  cupful  milk 
About  5  cupfuls  pastry  flour  1  teaspoonful  vanil 

Cream  together  the  margarin  and  sugar,  add  the  eggs 
well  beaten,  the  milk,  the  vanilla,  and  half  the  flour  sifted 


86  GOOD  HOUSEKEEPING'S  BOOK  OF  MENTIS 

with  the  salt  and  soda.  Add  more  flour,  enough  to  make  a 
dough  which  may  be  rolled.  Cut  in  any  desired  shapes  and 
bake  about  ten  minutes  in  a  400°  P.  oven. 

Milwaukee,  Wis. 

CARAWAY  NIBBLES 

1  cupful  raised  bread  sponge  1  teaspoonful  salt 

1  cupful  milk  1  cupful  sugar 

2  tablespoonfuls  butter  l1/^  tablespoonfuls  caraway  seeds 

1  egg  41/2  cupfuls  bread  flour 

Scald  the  milk  and  add  to  it  the  butter  and  salt.  "When  cooled 
to  lukewarm,  add  the  sponge  together  with  the  sugar,  egg, 
well-beaten,  and  caraway  seeds.  Add  the  flour,  sufficient  to 
be  able  to  knead  the  dough  into  a  loaf.  Let  raise  until  double 
in  bulk,  cut  down,  knead,  and  let  raise  again  until  double  in 
bulk.  Cut  down,  knead,  roll  into  a  sheet  one-half  inch  thick, 
and  cut  into  small  biscuits.  Place  in  greased  pans  two  inches, 
apart  and  let  raise  until  double  in  bulk.  Bake  at  425°  F. 
for  fifteen  minutes,  then  remove  the  biscuits,  split  open,  and 
return  to  the  pan  with  the  split  side  up;  brown  for  five 
minutes.  Columbus,  0. 

CORN-FLAKE  COOKIES 

2  tablespoonfuls  margarin  *4  cupful  coconut 

V2  cupful  sugar  %  cupful  rolled  oats 

2  eggs  4  cupfuls  corn  flakes 

Cream  together  the  margarin  and  the  sugar,  add  the  eggs  well 
beaten,  and  the  rest  of  the  ingredients.  Drop  by  spoonfuls 
on  a  greased  baking-sheet  or  the  bottom  of  a  cake  pan.  Bake 
about  fifteen  minutes  in  a  400°  F.  oven.  Let  stand  on  the 
pan  a  few  minutes,  after  removing  from  oven,  until  they 
harden.  Minneapolis,  Minn. 

CRULLERS 

3  eggs  About  2*4  cupfuls  pastry  flour 
%  cupful  powdered  sugar  1  teaspoonful  salt 

3  tablespoonfuls  melted  margarin      %  teaspoonful  cinnamon 

Beat  the  eggs  until  very  light ;  add  the  powdered  sugar  and 
the  melted  margarin.  Sift  one  cupful  of  the  flour  with  the 
salt  and  cinnamon.  Add  to  the  first  mixture  together  with 


RECIPES  AND  HOUSEHOLD  DISCOVEBIES  87 

more  flour,  enough  to  make  dough  stiff  enough  to  roll.  Boll 
out  thin,  cut  into  strips  or  fancy  shapes  with  a  pastry  wheel, 
and  fry  in  deep  fat  heated  to  360°  F.,  until  a  light  brown 
color.  Drain  on  crumpled  paper  and  dust  with  powdered 
sugar.  Hurricane,  N.  T. 

FATTIGMAN  BAKELSE 

2  eggs  3  tablespoonfuls  sweet  cream 

1%  cupfuls  pastry  flour  1  tablespoonful  sugar 

Beat  the  eggs  until  light;  add  the  sugar  and  cream.  Add 
flour  to  make  a  dough  which  can  be  rolled  very  thin.  Cut  in 
diamond!-shapes  with  two  slashes  in  the  center  of  each.  Fry 
in  deep  fat  heated  to  370°  F.  Drain  on  crumpled  paper. 
These  are  delicious  dusted  with  powdered  sugar. 

Washington,  D.  C. 


FRUIT  COOKIES 


cupful  shortening  2*/2  cupfuls  pastry  flour 

1  cupful  brown  sugar  1  teaspoonful  cinnamon 

1  egg  *4  teaspoonful  allspice 

1/2  cupful  corn  sirup  1/4  teaspoonful  ground  cloves 

1/2  cupful  sour  milk  *4  cupful  raisins 

1  teaspoonful  soda  1  cupful  chopped  walnuts 

1/2  teaspoonful  salt  %  cupful  shredded  coconut 

Plain  icing 

Cream  shortening  and  sugar  together,  add  egg  well  beaten, 
sirup,  sour  milk,  flour,  sifted  with  soda,  salt  and  spices,  the 
raisins  cut  in  halves,  chopped  nuts,  and  coconut.  Mix  all 
together  well  and  spread  thinly  in  well-greased  and  floured 
shallow  pans.  Bake  at  375°  F.  for  about  twenty  minutes. 
"While  still  warm,  spread  thinly  with  icing  made  by  moisten- 
ing confectioners7  sugar  with  milk  or  water  and  flavoring 
with  vanilla.  When  cold,  cut  with  knife  in  squares  or  dia- 
monds and  remove  from  the  pan.  Bedding,  Conn. 


MAPLE  DOUBLETS 

1  cupful  maple  sirup  3  cupfuls  pastry  flour 

3  eggs  i/2  teaspoonful  salt 

1  tablespoonful  melted  margarin     2  teaspoonfuls  baking-powder 

Combine  the  sirup,  egg-yolks  well  beaten,  and  the  melted  mar- 
garin.   Add  the  pastry  flour  sifted  well  with  the  salt  and  bak- 


88  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

ing-powder.  Fold  in  the  whites  of  the  eggs  beaten  stiff. 
Drop  far  apart  on  a  greased  baking-sheet  as  they  spread  in 
baking.  Avoid  making  them  too  large.  Bake  at  400°  F.  for 
about  twelve  minutes.  Put  together  in  pairs  with  maple 
fondant  or  maple  fudge.  Especially  dainty  for  afternoon 
tea.  Redding,  Conn. 

OAT  MACAROONS 

2  eggs  1  cupful  coconut 

%  cupful  sugar  %  teaspoonful  salt 

1  tablespoonful  melted  shorten-     %  teaspoonful  vanilla 

ing  3  tablespoonfuls  cornstarch 

2  cupfuls  rolled  oats  1  teaspoonful  baking-powder 

Mix  in  order  given  and  drop  by  teaspoonfuls  on  a  greased 
pan.  Bake  in  a  350°  F.  oven  twenty  minutes. 

Redding,  Conn. 

OATMEAL  COOKIES 

1  cupful  sugar  1  teaspoonful  cinnamon 
^/2  cupful  margarin  %  teaspoonful  salt 

i/p  cupful  other  shortening  i.i/2  cupfuls  chopped  raisins 

2  eggs  %  cupful  chopped  nut-meats 
1%  cupfuls  pastry  flour                   1  teaspoonful  soda 

2  cupfuls  rolled  oats  1  tablespoonful  vinegar 

Cream  together  the  margarin,  shortening  and  sugar.  Add 
the  eggs  well  beaten,  the  oats,  the  flour  sifted  with  the  cinna- 
mon and  salt,  the  raisins  and  nuts,  and  lastly  the  soda  mixed 
with  the  vinegar.  Mix  all  together  thoroughly,  roll  out  to 
one-eighth  inch  in  thickness,  cut,  and  bake  ten  minutes  in  a 
400°  F.  oven.  This  recipe  makes  about  four  dozen  cookies. 

East  Orange,  N.  J. 

OLYOCKS 

9  cupfuls  bread  flour  1  teaspoonful  salt 

1  cupful  sugar  1  teaspoonful  nutmeg 
%  cupful  butter  or  margarin  4  eggs 

2  cupfuls  milk  %  cupful  lukewarm  milk 

1  yeast  cake 

Scald  the  milk,  add  one  tablespoonful  each  of  sugar  and 
butter,  and  cool  till  tepid.  Soften  the  yeast  in  the  lukewarm 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  89 

combine  with  the  first  mixture,  and  beat  in  the  salt  and 
three  cupfuls  of  the  flour.  Let  rise  until  the  sponge  is  light, 
then  melt  the  butter,  stir  in  the  sugar,  nutmeg,  and  the  eggs 
well  beaten,  and  add  to  the  sponge  with  the  remaining  flour. 
Let  rise,  stir  down  thoroughly,  roll  out,  and  cut  into  small, 
thin  rounds.  Let  rise  a  half -hour  in  a  warm  place  and  then 
put  in  the  center  of  each  a  teaspoonful  of  the  following 
mixture : 

4  good-sized  apples,  chopped  fine     A  scant  half-pound  raisins, 
About  3  oz.  citron,  chopped  fine         chopped  fine 

Moisten  the  edges  with  cold  water  and  press  together  firmly 
as  in  making  turn-overs,  let  rise  again  till  very  light,  and  fry 
like  doughnuts  at  360°  F.  in  deep  fat.  Roll  in  powdered 
sugar  before  serving.  These  cakes  will  keep  fresh  I?fr  two 
weeks  in  a  covered  crock.  Bellows  Falls,  Vt. 


ORANGE  DROPS 


3  egg-yolks  1  cupful  pastry  flour 

1  cupful  sugar  1  teaspoonful   baking-powder 

1/2  orange  ^  teaspoonful  salt 

Beat  the  egg-yolks  until  very  light.  Then  add  the  sugar  and 
the  juice  and  grated  rind  of  the  orange.  Sift  together  the 
flour,  baking-powder  and  salt.  Add  gradually  to  the  egg 
mixture  and  beat  well.  Chill  for  fifteen  minutes.  Break  off 
into  pieces  the  size  of  a  walnut  and  bake  ten  minutes  in  a 
400°  F.  oven  on  a  well-greased  baking-sheet. 

Redding,  Conn. 

ROCKS 

4  cupfuls  pastry  flour  *4  pound  cleaned  currants 
%  teaspoonful  salt  *4  teaspoonful  mace 

1  teaspoonful    baking-powder  A  little  grated  lemon  rind 

%  cupful  butter  3  eggs 

1  cupful  sugar  Nuts,  raisins,  citron 

Sift  together  the  flour,  salt,  and  baking-powder;  then  rub 
the  butter  into  flour  and  add  the  sugar,  currants,  mace  and 
grated  lemon  rind.  Stir  in  gradually  the  eggs  well  beaten. 
Mix  thoroughly.  Pinch  off  irregular  bits  of  the  dough  and 
place  on  a  greased  baking-sheet,  press  a  halved  nut,  a  raisin, 


90  GOOD  HOUSEKEEPING'S  BOOK  OP  MENUS 

or  a  bit  of  citron  on  some  of  the  rocks,  and  roll  others  in 
granulated  sugar.  Bake  at  400°  F.  for  ten  to  fifteen  minutes. 

Beechwoo<&  Park,  Pa. 

SOFT  MOLASSES  COOKIES 

1  cupful  shortening  1  teaspoonful  salt 

1  cupful  brown  sugar  1  teaspoonful  ginger 

1  cupful  Porto  Rico  molasses  1  teaspoonful  cinnamon 

1  cupful  sour  milk  1  tablespoonful  vinegar 

2  teaspoonfuls  soda  About  5  cupfuls  pastry  flour 

Cream  the  shortening  and  blend  with  it  the  brown  sugar ;  add 
the  molasses  and  sour  milk.  Sift  together  three  cupfuls  of 
flour  with  the  soda,  salt,  and  spices.  Add  to  the  first  mixture 
together  with  the  vinegar.  Add  the  rest  of  the  flour,  taking 
care  to  keep  the  dough  a  soft  one.  Chill  overnight  in  the 
refrigerator  or  other  cool  place  and  roll  out  in  the  morning — 
not  too  thin.  Cut  in  desired  shapes  and  bake  on  greased  bak- 
ing-sheets about  fifteen  minutes  in  a  350°  F.  oven. 

Norwood,  Mass. 


Desserts,  Cold 

APPLE  PANDOWDY  MOLD 

2  quarts  quartered  apples  1^  cupfuls  milk 

2%  cupfuls  pastry  flour  %  cupful  brown  sugar 

1/2  teaspoonful  salt  1  tablespoonful  butter 

li/2  teaspoonfuls  baking-powder  y2  teaspoonful  nutmeg 

1/2  cupful  shortening  Sweetened  cream 

Pare,  core,  and  quarter  apples  before  measuring.  Place  in  a 
well-greased  pudding  dish.  Mix  and  sift  together  the  flour, 
salt,  and  baking-powder.  Kub  in  the  shortening  until  well 
blended  and  mix  to  a  dough  just  stiff  enough  to  roll,  with 
the  milk.  Roll  dough  out  to  fit  the  pudding  dish  and  niake 
several  gashes  in  the  center.  Place  the  dough  on  top  of  the 
apples  and  tuck  in  around  the  edges.  Bake  at  350°  F.  for 
two  hours  or  until  the  crust  is  well  browned  and  the  apples 
are  soft.  Then  remove  from  the  oven  and  allow  to  cool 
slightly.  Take  off  the  crust  and  cut  it  into  thin  slices.  Then 
add  to  the  apples  the  sugar,  butter  and  nutmeg.  Arrange 
alternate  layers  of  the  apple  and  crust  in  a  deep  dish  or  mold, 
pressing  the  layers  down  carefully,  cover,  and  let  stand  in  a 
cool  place  overnight.  Unmold,  cut  in  slices,  and  serve  with 
sweetened  cream,  plain  or  whipped.  Bridgeport,  Conn. 

APRICOT  AND  HOMINY  PUDDING 

1/2  pound  dried  apricots  3  pints  cold  water 

%  cupful  white  hominy  1  cupful  sugar 

Clean  and  wash  the  apricots.  Soak  overnight  in  the  top  of  a 
double-boiler  with  the  hominy  and  the  cold  water.  Then  add 
sugar  and  cook  for  five  hours  over  hot  water,  stirring  once 
an  hour.  Turn  into  a  large  wet  mold  or  individual  molds. 
Serve  very  cold  with  plain  cream.  This  makes  a  very  large 
pudding.  New  York,  N.  T. 

91 


92  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

APRICOT  JELLY 

1  pound  dried  apricots  2  tablespoonfuls  granulated  gel- 

1  cupful  sugar  atin 

*/2  cupful  cold  water 

Carefully  wash  the  apricots,  cover  them  with  cold  water,  and 
let  soak  for  several  hours.  Add  sugar  and  boil  slowly  for 
one  hour  in  the  water  in  which  the  apricots  have  soaked. 
Strain  through  a  fine  wire  sieve.  With  the  juice,  they  should 
be  of  the  consistency  of  fruit  butter.  While  hot,  stir  in  the 
gelatin,  which  has  been  softened  in  the  cold  water.  Mold  and 
serve  with  whipped  cream.  Los  Angeles,  Col. 

ARABIAN  AMBROSIA 

2  cupfuls  dates  1  tablespoonful  lemon- juice 

1  cupful  walnut-meats  Cream 

Wipe  the  dates  carefully  with  a  damp  cloth  and  then  remove 
the  pits.  Cut  the  dates  in  pieces  and  combine  with  the  walnut- 
meats  chopped  coarsely  and  the  lemon-juice.  Arrange  in 
sherbet  glasses  and  top  with  a  spoonful  of  whipped  or 
marshmallow  cream.  San  Francisco,  Col. 

BANANA  BREAD  PUDDING 

1/2  small  loaf  bread  2%  cupfuls  milk 

iy2  tablespoonfuls  butter  ^4  cupful  sugar 

4  bananas  Juice  1  lemon 

2  eggs 

In  a  buttered  baking  dish  place  alternate  layers  of  buttered 
bread  and  sliced  ripe  bananas  sprinkled  with  lemon-juice. 
Beat  the  eggs  well,  add  the  sugar  and  milk.  Pour  over  the 
bread  and  bananas.  Bake  in  a  350°  F.  oven  one  hour  or  till 
set.  One-half  cupful  of  tart  jelly  may  be  used  in  place  of 
the  lemon-juice  and  the  sugar.  Washington,  D.  C. 

BANANA  WHIP 

6  ripe  bananas  2  tablespoonfuls  sugar 

2  tablespoonfuls  lemon-juice  %  cupful  chopped  walnut-meats 

Whipped  cream 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  93 

Press  the  bananas  through  a  puree  sieve.  Add  the  lemon-juice, 
sugar  and  walnut-meats,  chopped  finely.  Chill  thoroughly 
and  serve  in  sherbet  glasses,  garnished  with  whipped  cream. 
To  vary  the  flavor,  add  one  teaspoonful  of  finely-chopped  mint 
to  the  banana  pulp  before  chilling.  Seattle,  Wash. 


CARAMEL  BAVARIAN  CREAM,  PARSONAGE  STYLE 

2  cupfuls  milk  4  egg-yolks 

2  tablespoonfuls  sugar  1  teaspoonful  vanilla 

%  cupful  sugar  2  tablespoonfuls  granulated 

y^  cupful  boiling  water  gelatin 

2  cupfuls  cream  %  cupful  cold  water 

Scald  the  milk  and  pour  over  the  egg-yolks  beaten  slightly 
with  the  two  tablespoonfuls  of  sugar.  Caramelize  the  three- 
fourths  cupful  sugar  and  dissolve  in  the  boiling  water.  Add 
to  the  soft  custard.  Add  the  gelatin  which  has  been  softened 
in  the  cold  water.  Strain  into  a  bowl  and  set  in  ice  water; 
when  it  begins  to  thicken,  add  the  vanilla  and  the  two  cupfuls 
of  cream  beaten  stiff.  Mold  and  chill.  If  cream  is  not  at 
hand,  the  whites  of  the  eggs  beaten  stiff  can  be  used  in  its 
place,  the  result  being  different,  but  still  delicious. 

Norton,  Mass. 


CHOCOLATE  CHARLOTTE 

T*/2  cupfuls  thick  cream  1  tablespoonful  granulated  gel- 

y2  cupful  sifted  powdered  sugar         atin 
1/2  teaspoonful  vanilla  *4  cupful  cold  water 

Chopped  nuts  Sponge  cake  or  lady  finger^ 

3  tablespoonfuls  cocoa 

Line  a  serving  dish  with  slices  of  sponge  cake  or  lady  fingers. 
Beat  the  cream  until  thick  and  add  the  powdered  sugar  and 
vanilla.  Soak  the  gelatin  in  the  cold  water,  and  dissolve  over 
boiling  water.  Add  to  the  whipped  cream  gradually,  beating 
constantly.  To  one-half  of  the  whipped  cream  mixture  add 
the  cocoa  and  pour  in  the  cake-lined  dish.  Over  this  pour 
the  rest  of  the  whipped  cream.  Sprinkle  with  chopped  wal- 
nut-meats or  browned  almonds.  Chill  and  serve. 

San  Francisco,  Col. 


94:  GOOD  HOUSEKEEPING'S  BOOK  OP  MENUS 

CRACKER  PUDDING 

1  cupful  butter  %  teaspoonful  salt 

3  eupfuls  sugar  1  teaspoonful  cinnamon 

6  eggs,  slightly  beaten  1  teaspoonful  nutmeg 

15  crackers,  rolled  fine  (use  large     2  quarts  milk 

split  crackers)  1  pound  seeded  raisins 

Whipped  cream 

Mix  all  ingredients,  except  raisins,  together  in  order  given. 
Bake  four  or  five  hours  in  a  275°  F.  oven.  Stir  often  during 
the  first  hour  and  then  add  seeded  raisins  and  finish  the 
baking  without  further  stirring.  Cover  if  it  browns  too  fast. 
Serve  very  cold  in  slices  with  whipped  cream  on  top.  This 
makes  a  very  large  pudding,  but  it  is  better  made  in  these 
quantities  and  it  will  keep  for  a  long  time  in  a  cold  place. 

Springfield,  Mass. 

FLOATING  PEACHES 

1  cupful  milk  3l/2  tablespoonfuls  cornstarch 

1  cupful  canned  peach  juice  1  egg 

1  teaspoonful  grated  lemon  rind  18  marshmallows 

2  tablespoonfuls  sugar  ^4  teaspoonful  almond  extract 
V%  teaspoonful  salt  6  canned  peach  halves 

Cream 

Combine  the  milk,  three-fourths  cupful  of  the  canned  peach 
juice,  the  lemon  rind,  sugar,  and  salt,  and  place  in  the  top  of 
a  double-boiler.  When  hot,  add  the  cornstarch  mixed  with 
the  remaining  peach  juice  and  stir  thoroughly  until  thick. 
Cook  for  twenty-five  minutes,  then  add  very  slowly  to  the 
egg  slightly  beaten.  Return  to  the  double-boiler,  add  twelve 
marshmallows,  and  cook  five  minutes  longer.  Remove  from 
the  fire  and  add  the  flavoring.  Pour  into  individual  serving 
dishes,  reserving  a  small  amount  of  the  custard  mixture. 
Arrange  a  peach  half  on  top  of  each  custard.  Place  a  tea- 
spoonful  of  the  reserved  custard  mixture  in  the  cavity  of  each 
peach  and  in  this  cement  a  marshmallow.  Serve  cold  with 
cream.  Yankton,  8.  Dak. 

GINGERBREAD  CUSTARD 

1  cupful  stale  gingerbread,  *4  cupful  sugar 

broken  in  pieces  2  eggs 

1  pint  milk 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  95 

Scald  the  milk ;  beat  the  egg-yolks  and  sugar  together.  Add 
the  scalded  milk  gradually  to  the  egg  mixture.  Pour  this  over 
the  gingerbread  which  has  been  placed  in  a  buttered  baking- 
dish.  Place  in  a  pan  of  hot  water  and  bake  in  a  350°  F. 
oven  for  about  thirty  minutes  or  until  set.  Cover  with  a 
meringue  made  from  the  egg-whites,  six  tablespoonfuls  of 
granulated  sugar,  and  one-fourth  teaspoonful  of  vanilla,  and 
brown  in  a  300°  F.  oven,  about  fifteen  minutes. 

Englewood,  N.  J. 


JELLIED  PEACHES  AND  ALMONDS 

1  cupful  dried  peaches  94  cupful  sugar 

4y2  cupfuls  cold  water  %  cupful  blanched  almonds, 
3  tablespoonfuls  granulated  coarsely  chopped 

gelatin  Whipped  cream 

Wash  the  peaches  and  soak  overnight  in  four  cupfuls  of  cold 
water.  Bring  to  the  boiling  point  and  cook  slowly  ten  minutes. 
Soak  the  gelatin  in  the  rest  of  the  cold  water  twenty  minutes. 
Add  the  sugar  and  softened  gelatin  to  the  boiling  peaches. 
Remove  from  the  heat  and  stir  until  the  sugar  and  gelatin  are 
dissolved.  Add  the  almonds  and  pour  into  a  serving  dish. 
Set  in  a  cold  place  until  firm  and  serve  with  whipped  cream. 

San  Francisco,  Col. 


LEMON  SNOW 

2  tablespoonfuls  granulated  gel-     1  cupful  sugar 

atin  Juice  3  lemons 

Vz  cupful  cold  water  Grated  rind  1  lemon 

2  cupfuls  boiling  water  3  egg-whites 

Grated  coconut 

goak  the  gelatin  in  the  cold  water  for  ten  minutes,  add  the 
boiling  water,  sugar,  and  grated  lemon  rind  and  juice.  Stir 
until  dissolved,  strain,  and  chill.  When  cold  and  beginning 
to  set,  beat  with  a  whisk  until  frothy,  then  fold  in  the  egg- 
whites  beaten  until  stiff.  Heap  by  spoonfuls  on  a  glass  dish 
and  sprinkle  thickly  with  grated  coconut.  Chill  and  serve 
with  custard  sauce.  Redding,  Conn. 


96  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

MAPLE  CHARLOTTE 

2  cupfuls  rich  milk  %  teaspoonful  salt 

2  eggs  1  cupful  maple  sirup 

2  tablespoonfuls  granulated  gel-     %  cupful  chopped  blanched  al- 

atin  monds  or  shredded  coconut 

2  tablespoonfuls  cold  milk  */2  teaspoonful  almond  extract 

Scald  the  milk  in  a  double-boiler  and  pour  it  slowly  over  the 
egg-yolks  well  beaten;  return  to  the  double-boiler  and  cook 
five  minutes.  Add  the  gelatin  which  has  soaked  a  few  minutes 
in  the  cold  milk  and  the  salt.  Remove  from  the  fire  and  add 
the  maple  sirup.  Let  cool,  and  when  beginning  to  set,  add  the 
almonds  or  shredded  coconut  or  half  of  each  and  the  extract. 
Beat  until  frothy  and  fold  in  the  stiffly  beaten  egg-whites. 
Turn  into  wet  individual  molds  to  stiffen.  Serve  with  or 
without  whipped  cream.  Redding,  Conn. 

MARSHMALLOW  CUSTARD 

2  eggs  2  cupfuls  thin  cream 

2  tablespoonfuls  sugar  y2  teaspoonful  vanilla 

6  marshmallows 

Beat  the  eggs  slightly  and  then  add  the  sugar,  cream  and 
vanilla.  Combine  thoroughly.  Place  a  marshmallow  in  the 
bottom  of  each  of  six  custard  cups  and  pour  the  custard 
mixture  over  them.  Place  the  custards  in  a  pan  of  hot  water 
and  bake  at  325°  F.  for  forty  minutes  or  until  a  silver  knife 
will  come  out  clean  when  inserted  in  the  custard.  Place  in 
the  refrigerator  to  cool  and  serve  in  the  cups. 

Detroit,  Mich. 

ORANGE  BLANC  MANGE 

2  tablespoonfuls  granulated  Few  grains  salt 
gelatin                                             2  navel  oranges 

3  cupfuls  milk  %  cupful  shredded  coconut 
6  tablespoonfuls  sugar                      Whipped  cream 

Soak  the  gelatin  in  one-third  cupful  of  cold  milk  for  five 
minutes.  Add  the  sugar  and  salt  to  the  rest  of  the  milk  and 
bring  to  the  scalding  point.  Then  pour  this  over  the  soaked 
gelatin  and  stir  until  dissolved.  Pare  the  oranges  as  one 
would  an  apple,  thus  removing  all  the  white  inside  skin.  Cut 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  97 

crosswise  in  slices,  remove  the  center  pulp,  and  cut  each 
slice  into  quarters.  Add  the  oranges,  together  with  the 
shredded  coconut,  to  the  gelatin  mixture  while  the  latter  is 
still  hot.  Let  stand  until  it  begins  to  set,  then  stir  up  and 
pour  into  cold,  wet  individual  molds.  When  firm,  turn  out 
and  serve  with  whipped  cream,  flavored  with  lemon-juice. 
Garnish  with  segments  of  orange  or  maraschino  cherries. 

Charlotte,  N.  C. 


PORCUPINE  PEARS 

1  can  halved  pears  Salted   almonds   or  salted   pea- 

nuts halved 

Select  a  large  variety  of  pears  canned  in  halves  and  drain  the 
sirup  from  them.  Stick  the  rounding  side  of  each  pear  half 
with  salted  nuts,  giving  the  appearance  of  a  prickly  pear. 
Arrange  two  or  three  halves  of  pears,  according  to  their  size, 
in  each  individual  serving-dish  and  pour  some  of  the  sirup 
around  them.  If  desired,  two  pear  halves  may  be  secured 
together  by  means  of  toothpicks  and  the  surface  covered  with 
the  salted  nuts.  San  Francisco,  Col. 


PRUNE  PUDDING 

2  cnpfuls  dried  prunes  1  cupful  prune  juice 

%  cupful  sugar  %  teaspoonful  vanilla 

2  egg-yolks  y2  teaspoonful  cinnamon 

2  tablespoonfuls  cornstarch  2  egg-whites 

1  tablespoonf ul  water  1  tablespoonful  sugar 

Wash  the  prunes.  Soak  overnight  in  cold  water  to  cover, 
then  cook  in  the  same  water  until  tender.  Slip  out  the  stones, 
cut  the  prunes  in  quarters  and  measure  the  prune  juice. 
Add  to  the  prunes  one-half  cupful  of  sugar  and  the  corn- 
Starch  mixed  with  the  cooled  prune  juice.  Cook  for  twenty 
minutes  stirring  frequently.  Pour  this  mixture  over  the 
beaten  egg-yolks,  add  the  vanilla  and  cinnamon;  stir  well 
together  and  turn  into  a  greased  pudding  dish.  Spread  over 
the  top  the  egg-whites  beaten  until  stiff  with  the  rest  of 
the  sugar.  Bake  for  fifteen  minutes  at  300°  P.,  folding  the 
egg-whites  into  the  pudding  as  they  brown.  Serve  cold  with 
whipped  cream  or  a  pudding  sauce.  Salem,  Ore. 


98  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

RHUBARB  TAPIOCA 

3  tablespoonfuls  pearl  tapioca         1  cupful  sugar 
2  cupfuls  water  1  tablespoonful  lemon  juice 

2  cupfuls  diced  rhubarb  peeled        }4  teaspoonful  salt 
1  tablespoonful  gelatin 

Soak  the  tapioca  for  about  three  hours  in  a  half-cupful  of 
the  water,  add  the  remaining  water  hot,  and  cook  twenty 
minutes  in  a  double-boiler ;  then  add  the  sugar,  salt,  rhubarb, 
lemon-juice,  and  gelatin  which  has  been  allowed  to  soften 
for  five  minutes  in  a  little  cold  water,  and  cook  till  the  rhubarb 
is  tender  and  the  tapioca  clear.  Pour  into  individual  serv- 
ing-dishes, let  stand  till  very  cold,  and  serve  plain  with,  a 
light  cake,  or  garnished  with  a  meringue,  whipped  cream,  or 
soft  custard.  Danielson,  Conn. 


* 


SOFT  CUSTARD  DE  LUXE 


2  eggs  %  teaspoonful  salt 

2  egg-yolks  3  cupfuls  scalded  milk 

%  cupful  sugar  1  teaspoonful  vanilla 

Place  the  eggs  and  the  egg-yolks  in  a  bowl  and  beat  slightly^ 
just  enough  to  mix  the  eggs  together,  and  then  add  the  sugar 
and  salt.  Beat  only  enough  to  blend  the  eggs  and  sugar 
together.  Over  this,  pour  the  scalded  milk  gradually,  stirring 
all  the  while.  Return  to  the  double-boiler  in  which  the  milk 
was  scalded  and  cook  for  about  five  minutes — until  the 
mixture  thickens  sufficiently  to  coat  the  spoon  with  which  it 
is  being  stirred.  The  stirring  should  be  continuous  during 
the  cooking.  Do  not  allow  the  water  in  the  double-boiler  to 
boil  violently  during  the  cooking;  the  custard  is  much 
smoother  if  cooked  slowly.  Be  careful  not  to  cook  too  long, 
or  the  custard  will  curdle.  If  this  should  happen,  remove  it 
from  the  fire  immediately  and  beat  with  a  Dover  type  egg- 
beater  until  smooth.  Avoid  overcooking,  however,  because  a 
custard  that  has  once  curdled  will  never  have  just  the  same 
consistency  as  one  that  has  been  cooked  just  right.  When 
the  custard  is  cold,  add  the  vanilla,  mix  well  together  and 
chill  thoroughly  before  serving.  The  rest  of  the  egg-whites 
may  be  used  for  meringue  in  the  making  of  Floating  Island 
or  fruit  custard  desserts.  Good  Housekeeping  Institute 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  99 

WALNUT  MAPLE  CREAM  PUDDING 

2  cupfuls  milk  }4  teaspoonful  salt 

1  cupful  maple  sirup  2  eggs 

2  tablespoonfuls  eornstareh  1  cupful  chopped  walnut-meats 

1  cupful  cream 

Heat  one  and  three-fourths  cupfuls  of  milk  with  the  maple 
sirup  in  the  top  of  a  double-boiler.  Combine  the  remaining 
milk  with  the  cornstarch  and  salt  and  add  gradually,  stirring 
constantly,  to  the  hot  mixture.  Cook  for  twenty-five  minutes, 
then  add  the  cornstarch  mixture  very  slowly  to  the  eggs 
slightly  beaten,  and  continue  cooking  for  five  minutes  longer. 
Pour  into  the  serving  dish  and  sprinkle  with  the  chopped 
nuts  while  the  pudding  is  still  hot.  When  cold,  cover  with 
the  cream  whipped  stiff,  and  serve.  Toronto,  Can. 


Desserts,  Hot 


BAKED  PINEAPPLE  AND  RICE 

1  cupful  rice  %  cupful  brown  sugar 

1  can  sliced  pineapple  3  tablespoonfuls  butter 

Wash  the  rice  and  cook  in  plenty  of  salted  water  until  tender  j 
drain,  and  pour  cold  water  through  it.  Into  a  buttered  bak- 
ing-dish put  a  layer  of  rice,  over  this  a  layer  of  the  pine- 
apple cut  in  pieces;  on  this  sprinkle  a  third  of  the  sugar 
and  one  tablespoonful  of  butter,  repeat  twice,  using  all  the 
ingredients.  Pour  in  three-fourths  cupful  of  the  pineapple 
sirup.  Bake  in  an  oven  registering  350°  F.  for  two  hours;, 
covering  the  baking-dish  the  first  half  of  the  time  only* 
This  is  delicious  served  with  ham  in  any  style,  or  fried  chicken, 
or  it  may  be  served  with  cream  for  dessert. 

Bryn  Mawr,  Pa. 


BANANAS  WITH  RAISIN  SAUCE 

3  large  bananas  1  tablespoonful  shredded  coconut 

1  tablespoonful  margarin  1  teaspoonful  lemon-juice 

1  tablespoonful  strained  honey  %  cupful  hot  water 

2  tablespoonfuls    small    seedless  1  tablespoonful  cornstarch 
raisins  */&  teaspoonful  salt 

Select  firm  bananas,  cut  each  in  four  parts  lengthwise,  placing 
in  pan  with  the  melted  margarin.  Place  raisins  in  the  water, 
let  simmer  until  soft,  add  the  honey  and  lemon- juice,  thicken 
with  cornstarch  mixed  with  a  little  water,  and  add  salt. 
When  creamy,  pour  over  the  bananas,  set  in  a  350°  F.  oven 
for  half  an  hour  to  get  flavored  through.  Serve  with  coconut 
sprinkled  over  top.  This  recipe  serves  three  or  four. 

Milwaukee,  Wis. 
100 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  101 

CHOCOLATE  FLAKE  PUDDING 

1  pint  milk  2  teaspoonfuls  butter  or  mar- 

3  cupf  uls  corn  flakes  garin 

1/2  cupful  sugar  4  teaspoonfuls  cocoa 

1  egg 

Scald  the  milk,  remove  from  the  fire,  and  add  the  sugar, 
butter,  cocoa,  and  flakes.  When  cool  add  the  egg,  well-beaten. 
Pour  into  a  buttered  pudding-dish  and  bake  in  an  oven  reg- 
istering 350°  F.  for  one  hour.  Serve  hot  with  hard  sauce  or 
cold  with  whipped  cream.  For  variety  one-half  cupful  of 
raisins  may  be  added.  This  serves  four  people. 

Jamaica  Plain,  Mass. 

ECONOMY  COBBLER 

%  cupful  cornmeal  1  teaspoonful  soda 

1  cupful  flour  1^/2  cupfuls  buttermilk 

1  teaspoonful  salt  2  cupfuls  apple  sauce,  sweetened 

2  teaspoonfuls  baking-powder  with  ^4  cupful  corn-sirup 

1  tablespoonful  powdered  sugar 

Mix  and  sift  the  dry  ingredients  together  and  add  buttermilk 
to  make  a  batter  sufficiently  thick  to  drop  from  a  spoon  on  a 
hot,  greased  griddle.  Make  twelve  cakes.  When  serving, 
place  apple  sauce  between  two  cakes  and  sprinkle  powdered 
sugar  very  lightly  on  top.  Serve  hot  with  top  milk  or  thin 
sreanu  Milwaukee,  Wis. 

ENGLISH  PLUM  PUDDING 

%  pound  suet  %  tablespoonful  cinnamon 

%  pound  seeded  raisins  %  tablespoonful  ground  cloves 

i/2  pound  currants  ^  tablespoonful  nutmeg 

•1/2  pound  citron  1  teaspoonful  soda 

1/2  pound  brown  sugar  1  teaspoonful  salt 

A    1-pound    loaf    stale  bakers'      1  cupful  milk 

bread  4  eggs 

1  cupful  pastry  flour  %  cupful  cider 
2  tablespoonfuls  lemon-juice 

Mix  together  in  a  large  bowl  the  suet  chopped  fine,  the  seeded 
raisins  chopped,  the  currants,  the  citron  thinly  sliced,  the 
brown  sugar,  the  inside  of  the  loaf  of  bread  crumbed  fine, 
and  the  pastry  flour  sifted  with  the  spices,  soda  and  salt.  Add 


102  GOOD  HOUSEKEEPING'S  BOOK  OP  MENUS 

the  milk,  eggs  well-beaten,  cider  and  lemon-juice.  Mix  well 
together  and  pour  into  a  well  greased  pudding  mold  with 
tight  cover.  Steam  five  hours.  Serve  with  Plum  Pudding 
Sauce.  Concord,  Mass. 

EVERY  MAN'S  CHRISTMAS  PUDDING 

1  cupful  suet  chopped  fine  1  teaspoonful  salt 

1  cupful  molasses  1  teaspoonful  cinnamon 

1  teaspoonful  soda  %  teaspoonful  ground  cloves 

1  cupful  rich  milk  }4  teaspoonful  mace 

3y2  cupfuls  pastry  flour  l1/^  cupfuls  seeded  raisins 

2  teaspoonfuls  cream  of  tartar       1  cupful    currants    or    seedless 
1  teaspoonful  grated  nutmeg  raisins 

Mix  together  the  suet  and  molasses.  Add  the  soda  and  stir 
until  foamy.  Then  add  the  milk  and  three  cupfuls  of  the 
flour  sifted  with  the  cream  of  tartar,  salt,  and  spices.  Stir 
in  last  the  seeded  raisins  chopped  and  the  currants  or  the 
seedless  raisins — the  latter  cut  in  halves — dusted  with  the 
remaining  half-cupful  of  flour.  Steam  in  a  large  pudding 
boiler  or  two  smaller  ones,  well  greased,  four  to  five  hours. 
Serve  with  York  and  Lancaster  Sauce.  Concord,  Mass. 

GRATED  SWEET  POTATO  PUDDING 

3  large  sweet  potatoes  1  egg 

1  cupful  sugar  1  tablespoonful  melted  butter  or 

1  cupful  milk  margarin 

1  teaspoonful  grated  nutmeg 

Pare  and  grate  the  potatoes  or  put  them  through  the  food- 
chopper.  Add  the  sugar  and  milk  and  mix  thoroughly.  Beat 
in  the  egg  and  add  the  butter  and  nutmeg.  Turn  into  a  well- 
greased,  shallow  pudding-pan  and  bake  until  brown  in  a 
350°  F.  oven.  If  desired,  the  top  may  then  be  spread  with 
one  cupful  of  preserve,  and  a  meringue.  Brown  in  a  300°  F. 
oven  and  serve.  Hopewell,  Va. 

HAWAIIAN  DELIGHT 

1^  cupfuls  pastry  flour  %  cupful  milk 

3  teaspoonfuls  baking-powder  1  tablespoonful  melted  shorten- 

%  teaspoonful  salt  ing 

2  tablespoonfuls  sugar  *4  teaspoonful  cinnamon 
1  egg  1  can  grated  pineapple 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  103 

Sift  together  the  pastry  flour,  baking-powder,  salt,  and  one 
tablespoonful  of  sugar.  Beat  the  egg  until  light  and  to  it  add 
the  milk  and  melted  butter.  Add  gradually  to  the  dry  in- 
gredients, stirring  all  the  while.  Beat  well,  spread  in  a 
greased  cake  pan,  and  sprinkle  the  top  with  a  mixture  of 
one  tablespoonful  of  sugar  and  the  cinnamon.  Bake  at  400° 
F.  for  twenty  minutes.  Cut  in  squares  and  serve  hot  with 
the  grated  pineapple  over  it.  San  Francisco,  Cal. 

LEFT-OVER  POOR  MAN'S  PUDDING 

2  eupfuls  cold  boiled  rice  %  cupful  raisins 

3  cupfuls  hot  milk  1  tablespoonful  margarin 
%  cupful  molasses  1  teaspoonf ul  salt 

1/2  teaspoonf  ul  nutmeg 

Mix  the  rice  and  hot  milk  together.  Add  the  molasses,  raisins, 
margarin,  salt,  and  nutmeg.  Pour  into  a  buttered  baking 
dish  and  bake  at  350°  F.  about  one  hour.  Stir  once  or  twice 
dicing  the  first  half -hour.  Concord,  Mass. 

A  NEW  RICE  PUDDING 

1^  cupfuls  rice  4  tablespoonfuls  corn-sirup 

3  tablespoonfuls  sugar  3  apples 

!Wash  the  rice  thoroughly,  and  cook  until  flaky  in  boiling, 
salted  water.  Drain  and  stir  in  the  corn-sirup  and  sugar. 
Grease  a  pudding-dish  and  put  in  a  layer  of  rice.  Pare  the 
apples  and  spread  a  layer  of  sliced  apples  over  the  rice. 
Alternate  the  layers  until  the  dish  is  full,  cover,  and  bake  in 
a  350°  F.  oven  until  the  apples  are  soft.  Remove  the  cover 
to  brown.  Serve  with  OA*  without  sauce. 

Temperance,  Mich. 

PEACH  POLLY 

J  quart  can  peaches  1  tablespoonful  lemon- juice 

2  cupfuls  soft  stale  bread  crumbs     !/4  cupful  sugar 
1  tablespoonful  margarin 

Arrange  a  layer  of  canned  peaches  in  a  greased  baking-dish, 
sprinkle  with  the  sugar,  dot  with  bits  of  margarin,  and  add 
the  crumbs.  Pour  over  the  top  the  juice  from  the  peaches, 


104  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

to  which  the  lemon-juice  has  been  added.  Bake  thirty  min- 
utes at  400°  F.  and  serve  with  cream  or  any  favorite  sauce. 
The  fruit  juice  may  be  reserved  for  use  in  the  sauce  if  desired, 
and  one  cupful  of  water  used  in  its  place  in  the  pudding. 

Yankton,  8.  D9 


PEQUOT  PUDDING 

*4  cupful  granulated  tapioca  %  teaspoonful  salt 

2  tablespoonfuls  cornmeal  1  quart  scalded  milk 

^4  cupful  shredded  coconut  1  cupful  brown  sugar 

Mix  the  tapioca,  cornmeal,  coconut,  and  salt  and  add  to  the 
milk.  Cook  until  it  begins  to  thicken,  add  the  sugar,  pour 
into  a  buttered  pudding-dish  and  bake  forty-five  minutes,  at 
350°  F.  This  pudding  may  be  served  hot  with  melted  butter, 
or  very  cold  with  cream.  Springfield,  Mass. 


PINEAPPLE  AND  STRAWBERRY  SHORTCAKE 

Part  1  Part  2 

1  pint  strawberries  1  cupful  sugar 

Sugar  to  sweeten,  about  %  cup-      %  cupful  water 
ful  l1/^  tablespoonfuls  lemon-juice 

1  pint  shredded  fresh  pineapple      2  teaspoonfuls  butter 

Sugar  to  sweeten,  about  ^  cup- 
ful 

Rich  biscuit-dough 

Wash  and  slice  the  strawberries,  shred  or  dice  the  pineapple, 
and  add  the  sugar  to  each,  as  directed.  While  they  are  stand- 
ing, make  the  biscuit-dough,  using  two  cupfuls  of  flour,  four 
tablespoonfuls  of  shortening,  four  teaspoonfuls  of  baking- 
powder,  one  teaspoonful  of  salt,  and  about  three-fourths  cup- 
ful of  milk,  shaping  it  into  good-sized  individual  shortcakes. 
Split  while  piping  hot,  butter  lightly,  and  on  the  lower  piece 
place  a  spoonful  each  of  the  berries  and  pineapple.  Set  the 
top  on,  cover  with  more  fruit,  and  serve  with  the  sirup  made 
of  the  ingredients  of  Part  2.  To  prepare  this,  boil  the  sugar 
and  water  to  a  heavy  sirup,  about  ten  minutes,  remove  from 
the  heat,  and  add  the  lemon- juice  and  butter. 

Monticello,  la. 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  105 

POOR  MAN'S  BARLEY  PUDDING 

•«  cupfuls  milk  %  teaspoonful  salt 

1/2  cupful  barley  %  teaspoonful  cinnamon 

%  cupful  honey  1  tablespoonful  shortening 

Wash  barley,  mix  ingredients,  and  pour  into  buttered  pudding 
dish ;  bake  three  hours  in  a  300°  F.  oven,  stirring  three  times 
during  the  first  hour  of  baking  to  prevent  barley  from  settling. 
The  barley  may  first  be  covered  with  the  milk  and  allowed  to 
stand  one  hour  or  longer  to  partially  soften.  If  this  is  done 
less  baking  may  be  required.  Ontario,  Can, 

PRUNE  DELIGHT 

1  cupful  prunes  4  eggs 

3  cupfuls  cold  water  ^4  teaspoonful  salt 

1*4  cupfuls  sugar  %  teaspoonful  lemon  extract 

3  cupfuls  milk  ^2  cupful  brown  almonds 

Wash  and  cover  the  prunes  with  the  cold  water  and  soak  over- 
night. Then  simmer  slowly  until  the  prunes  are  very  soft. 
Discard  the  pits  and  rub  the  prunes  through  a  coarse  strainer. 
Meanwhile,  melt  one  cupful  of  sugar  in  a  frying-pan  until 
caramel  in  color.  Pour  one-half  of  it  into  the  mold  in  which 
the  custard  is  to  be  baked  and  the  other  half  in  a  greased  pan 
&0  harden.  To  the  prune  pulp,  add  the  milk  and  bring  to  the 
scalding  point.  Beat  the  eggs  slightly,  adding  one-fourth 
cupful  of  sugar,  the  salt,  lemon  extract,  and  then  the  hot 
prune  and  milk  mixture,  a  little  at  a  time,  stirring  con- 
stantly, Pour  into  the  mold,  place  in  a  pan  of  hot  water, 
and  bake  at  325°  F.  for  one  and  one-quarter  hours  or  until 
firm  when  tested  with  a  silver  knife.  Cool  the  custard  slightly 
and  turn  out  on  a  serving  dish.  Remove  the  hardened  caramel 
from  the  pan  and,  together  with  the  almonds,  crush  very  fine. 
Sprinkle  over  the  custard  and  serve  either  hot  or  cold. 

San  Francisco,  Cal. 

QUICK  RICE  PUDDING 

%  cupful  uncooked  rice  %  cupful  sirup 

4  tart  apples  %  teaspoonful  cinnamon 
^/2  cupful  raisins  ^4  teaspoonful  nutmeg 

Juice  1  lemon 

Wash  the  rice,  pare,  core,  and  quarter  the  apples.  Add  the 
apples  to  the  rice  and  cook  in  three  cupfuls  of  boiling,  salted 


106  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

water  for  fifteen  minutes,  or  until  the  apples  are  tender.  Add 
the  remaining  ingredients,  pour  into  a  double-boiler,  and 
cook  until  the  rice  is  tender.  Serve  with  cream  or  custard 
sauce.  Or  the  cooked  mixture  may  be  poured  into  a  buttered 
baking-dish,  topped  with  a  meringue  made  from  the  stiffly 
beaten  white  of  one  egg,  three  tablespoonfuls  of  sugar  and 
one-eighth  teaspoonful  of  vanilla  and  browned  in  a  300°  F. 
oven.  Watsonville,  Col* 

RAISIN  SOUFFLE 

iy2  cupfuls  hot  milk  %  cupful  raisins 

1  tablespoonf ul  cornstarch  %  teaspoonful  vanilla 

Yolk  1  egg  White  1  egg 

Y±  cupful  corn-sirup 

Beat  the  egg-yolk  slightly,  beating  in  the  sirup  and  dry  in- 
gredients. Add  the  hot  milk  slowly,  stirring  constantly.  Add 
the  raisins,  pour  the  mixture  into  a  double-boiler,  and  cook 
until  it  coats  a  spoon.  Remove,  add  the  vanilla,  and  fold 
in  the  egg-white  beaten  stiff.  Pour  into  a  buttered  pudding- 
dish  or  ramekins.  Set  in  a  pan  of  water  and  bake  fifteen 
minutes  in  a  325°  F.  oven.  Wellsboro,  Pa. 

SOUR  MILK  PUDDING 

1  cupful  stale  corn  bread  %  teaspoonful  soda 

2  cupfuls  sour  milk  %  cupful  raisins 

1  egg  14  teaspoonful  cinnamon 

4  tablespoonfuls  molasses 

Crumble  the  bread  and  soak  it  in  the  milk  for  half  an  hour. 
Add  the  beaten  egg,  raisins,  soda,  and  spice,  and  bake  in  a 
325°  F.  oven  until  it  begins  to  set.  Then  spread  the  molasses 
over  the  top  and  bake  until  firm,  with  a  rich  brown  caramel 
crust.  Sweet  milk  may  be  used,  omitting  the  soda,  but  this 
is  a  good  way  of  "saving"  milk  that  is  turned. 

Redding,  Conn. 

SPICED  BREAD-CRUMB  PUDDING 

1  cupful  sour  milk  %  teaspoonful  cinnamon 

1  cupful  stale  bread-crumbs  ^A  teaspoonful  cloves 

1  cupful  brown  sugar  2  tablespoonfuls  molasses 

^4  cupful  shortening  1  teaspoonful  soda 

%  cupful  pastry  flour  %  cupful  raisins 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  107 

Soak  bread-crumbs  in  sour  milk  a  half -hour.  Cream  the  short- 
ening and  sugar  together,  add  molasses,  flour  sifted  with  the 
spices  and  soda,  and  lastly  the  raisins.  Add  this  to  the 
bread-crumbs  and  milk.  Pour  into  a  buttered  baking-dish 
and  bake  in  a  350°  F.  oven  forty-five  minutes.  Serve  hot  or 
cold.  The  molasses  may  be  omitted.  This  recipe  will  serve 
eight.  Akron,  0. 

STEAMED  COFFEE  PUDDING 

%  cupful  butter  or  margarin         2*4  eupfuls  pastry  flour 

1  cupful  sugar  4l/2  teaspoonfuls  baking-powder 

2  eggs  %  teaspoonful  salt 

7  tablespoonfuls  ground  coffee       1  cupful  powdered  sugar 
2  eupfuls  milk  %  teaspoonful  vanilla 

Cream  together  one-fourth  cupful  of  butter  and  the  sugar, 
and  add  one  egg  well  beaten.  Scald  four  tablespoonfuls  of 
freshly  ground  coffee  in  a  double-boiler  with  one  cupful  of 
milk  for  ten  minutes.  Then  strain  through  fine  cheese-cloth. 
Sift  together  the  flour,  baking-powder,  and  salt.  Add  this 
alternately  with  the  milk  coffee  to  the  first  mixture.  Turn 
into  one  large  greased  mold  or  individual  molds,  and  steam, 
allowing  two  hours  for  the  large  mold  and  one-half  hour 
for  the  individual  molds.  Serve  with  the  following  coffee 
sauce :  Melt  one-half  cupful  of  butter  and  add  the  powdered 
sugar  and  the  other  egg  slightly  beaten.  Then  add  one  cupful 
of  milk  which  has  been  scalded  as  above  with  three  table- 
spoonfuls  of  ground  coffee  and  then  strained.  Add  vanilla 
and  serve  over  the  steamed  pudding. 

Good  Housekeeping  Institute. 


Egg  Dishes 


ASPARAGUS  OMELET 


2  tablespoonfuls  butter  or  mar-      %  teaspoonful  salt 

garin  ^  teaspoonful  pepper 

2  tablespoonfuls  flour  6  eggs 

1  cupful  milk  1  cupful  asparagus  tips 

Melt  the  butter  and  add  the  flour.  When  blended  together 
and  bubbling,  add  the  milk  gradually,  stirring  constantly, 
Cook  until  the  sauce  is  smooth  and  thickened.  Season  with 
one-half  teaspoonful  of  salt  and  one-eighth  teaspoonful  of 
pepper.  Separate  the  eggs.  To  the  yolks  add  one-fourth  cup- 
ful of  the  white  sauce,  one-fourth  teaspoonful  of  salt,  and 
one-eighth  teaspoonful  of  pepper,  and  beat  until  thick.  Beat 
the  whites  until  stiff  and  cut  and  fold  them  into  the  egg-yolk 
mixture.  Heat  an  omelet  pan  and  grease  the  sides  and 
bottom.  Turn  in  the  mixture,  spread  evenly,  and  cook  slowly 
until  delicately  browned  on  the  under  side  and  well  puffed. 
Then  place  in  a  300°  F.  oven  until  the  top  of  the  omelet  is 
cooked,  remove  from  the  oven,  fold,  and  turn  on  a  hot  platter. 
Garnish  with  the  asparagus  tips  and  pour  the  remaining 
white  sauce  around  the  omelet.  New  York,  N.  Y. 


BAKED  EGGS  WITH  PIMIENTO  POTATOES 

2  cupfuls  riced  potatoes  Pepper 

%  cupful  milk  2  tablespoonfuls  chopped  pimi- 

2  tablespoonfuls  margarin  ento 

Salt  ^4  cupful  dry  bread-crumbs 

4  eggs 

Mix  potatoes,  margarin,  milk,  one  teaspoonful  of  salt,  and 
pimiento  together  well.  Arrange  in  baking-dish.  Make  four 
indentations;  into  each  break  an  egg.  Dust  with  salt  and 

108 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  109 

pepper,  sprinkle  with  crumbs  and  bake  at  400°  F.  until  eggs 
are  done.    This  recipe  serves  four.  Freeport,  III. 


CREAMY  EGGS,  BASKET  STYLE 

6  eggs  2  cupfuls  milk 

1  cupful  cooked  green  peas  1  tablespoonful  lemon-juice 

4  tablespoonfuls  margarin  1M>  teaspoonfuls  salt 

4  tablespoonfuls  flour  %  teaspoonful  pepper 

1  small  loaf  bread 

Hard-cook  the  eggs,  shell,  and  cut  them  in  halves  lengthwise. 
Melt  two  tablespoonfuls  of  the  margarin  in  a  chafing-dish, 
add  the  flour,  and  stir  until  bubbling.  Then  add  the  milk, 
stirring  the  mixture  constantly,  and  one  and  one-fourth  tea- 
spoonfuls  of  salt,  the  pepper,  and  the  lemon-juice.  Lay  in 
the  pieces  of  egg  and  let  heat  gently.  Add  the  remainder 
of  the  margarin  and  salt  to  the  peas  and  heat.  Meanwhile, 
remove  the  crust  from  the  bread.  Scoop  out  the  center  to 
form  a  basket,  leaving  a  rim  three-quarters  of  an  inch  thick. 
Fry  a  golden  brown  in  deep  fat  at  390°  F.  Remove  and 
drain  well.  Place  a  layer  of  peas  in  the  bottom  of  the  bread 
basket  and  fill  with  the  creamy  eggs.  Arrange  a  border  of 
peas  around  the  top  and  serve  at  once. 

Good  Housekeeping  Institute 


EGGS  AND  MUSHROOMS 

6  hard-cooked  eggs  2  tablespoonfuls  minced  parsley 

6  medium-sized  mushrooms  1  teaspoonful  salt 

3  tablespoonfuls  butter  %  teaspoonful  pepper 

1  tablespoonful  flour  1  cupful  stock  or  top  milk 

6  rounds  buttered  toast 

Wash,  skin,  and  cut  the  mushrooms  into  small  pieces;  saute 
in  the  butter  for  five  minutes ;  then  sprinkle  the  flour  over  all 
and  add  the  minced  parsley,  salt,  and  pepper.  Stir  well 
together  and  add  gradually  the  stock  or  top  milk,  stirring 
constantly.  Cover  and  simmer  five  minutes.  Then  add  the 
hard-cooked  eggs  which  have  been  cut  in  thick  slices.  Heat 
thoroughly  and  serve  on  rounds  of  hot,  buttered  toast. 

New  York,  N.  T. 


110  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

EGGS  WITH  SAUCE  MOUTARDE 

6  eggs  1  teaspoonful  salt 

^2  cupful  butter  or  margarin  %  teaspoonful  pepper 

1  tablespoonful  prepared  mus-  %  teaspoonful  chopped  tarragon 

tard  *4  teaspoonful  chopped  chervil 

1  tablespoonful  lemon-juice  %  teaspoonful  parsley 

y±  teaspoonful  chives 

Hard-cook  the  eggs,  shell,  and  cut  them  in  halves  lengthwise. 
Melt  the  butter,  add  the  mustard,  lemon-juice,  salt,  pepper, 
and  chopped  herbs,  and  cook  until  creamy.  Add  the  eggs, 
and  when  thoroughly  heated  serve  at  once. 

New  Rochelle,  N.  T. 

EGGS  IN  SPINACH  CASES 

6  eggs  Pepper 

2  cupfuls    finely    chopped    and     Paprika 

seasoned  cooked  spinach  2  tablespoonfuls  butter 

Salt  Catchup 

Line  the  bottom  and  sides  of  buttered  ramekins  with  the  hot 
chopped  and  seasoned  spinach,  leaving  a  deep  indentation 
in  each  ramekin.  Break  an  egg  into  each  case,  sprinkle  with 
salt,  pepper,  and  paprika,  and  dot  over  with  bits  of  butter, 
using  one  teaspoonful  for  each  ramekin.  Set  in  a  pan  of 
hot  water  and  bake  at  400°  F.  until  the  eggs  are  set.  Remove 
and  pour  a  small  round  of  thick  catchup  on  the  center  of  each 
egg  and  serve.  Concord,  Mass. 

HINDU  EGGS 

2  hard-cooked  eggs  1  teaspoonful  curry  powder 

2  raw  eggs  %  cupful  dry  bread-crumbs 

%  teaspoonful  salt  1  tablespoonful  margarin 

y&  teaspoonful  paprika  *4  cupful  grated  cheese 

Slice  the  hard-cooked  eggs  and  place  them  in  a  well-buttered 
baking-dish.  Cover  with  the  raw  eggs  well  beaten;  sprinkle 
with  the  salt,  paprika,  and  curry  powder.  Place  on  the  top 
the  bread-crumbs  mixed  with  the  margarin  melted  and  then 
the  cheese.  Bake  till  brown  in  a  400°  P.  oven.  This  is 
enough  to  serve  three.  Somervttle,  Mass. 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  111 

ITALIAN  EGGS 

Asparagus  tips  2  cupf  uls  Hollandaise  sauce 

6  eggs 

Butter  a  rather  shallow  glass  dish  and  cover  with  hot,  canned 
or  freshly  cooked  asparagus  tips  laid  flat  and  evenly,  allowing 
four  to  six  tips  for  each  serving.  Meanwhile,  poach  the  eggs 
in  the  usual  manner  and  arrange  them  on  the  asparagus  tips. 
At  the  last  minute,  pour  the  hot  Hollandaise  sauce  over  all 
and  serve.  Concord,  Mass. 

MEXICAN  EGGS 

3  eggs  1  teaspoonful  salt 

1  small  onion  *4  teaspoonful  pepper 

1  tablespoonful  margarin  }4  teaspoonful  paprika 

1  quart  canned  tomatoes  %  teaspoonful  soda 

1  tablespoonful  flour 

Fry  the  onion,  chopped,  in  the  margarin  for  five  minutes. 
Add  the  tomatoes,  salt,  pepper,  and  paprika.  When  hot, 
add  the  soda.  Five  minutes  before  serving,  stir  in  the  eggs 
well  beaten  and  the  flour  mixed  with  just  a  little  cold  water. 
Stir  until  thickened  and  serve  at  once  on  crackers  or  toast. 

Augusta,  Me. 

POACHED  EGGS  WITH  BLOATER-PASTE  SAUCE 

6  eggs  3  tablespoonfuls  butter 

ll/2  cupfuls  milk  ^4  teaspoonful  salt 

4  tablespoonfuls  flour  Speck  pepper 

iy2  teaspoonfuls  bloater  paste 

Melt  butter,  add  flour  and  seasonings,  and  cook  together  nntil 
bubbling ;  add  milk  gradually,  stirring  continually  until  all  is 
added.  To  this  white  sauce  add  the  bloater-paste.  Poach 
the  eggs  and  place  them  on  rounds  of  toast.  When  the  sauce 
and  paste  are  thoroughly  mixed  together,  pour  it  over  the 
eggs  and  serve.  Elizabeth,  N.  J. 

POACHED  EGGS  WITH  SHRIMP  HOLLANDAISE 

2  cupfuls  Hollandaise  sauce  6  slices  raw  tomatoes 
1  tablespoonful  minced  parsley         6  eggs 

1  small  can  shrimps  S"H 

6  rounds  toast  Pepper 

Butter 


112  GOOD  HOUSEKEEPING'S  BOOK  OP  MENUS 

To  the  Hollandaise  sauce — either  mock  or  real  may  be  used- 
add  the  parsley  and  the  shrimps  which  have  been  cut  in  di 
after  removing  the  viscera.  Butter  the  toast  and  on  eat 
round  lay  a  slice  of  the  tomato  which  has  been  sauted  unl 
brown.  Poach  the  eggs  and  lay  one  over  each  slice  of  saute 
tomato.  Sprinkle  lightly  with  salt  and  pepper  and  pour  tl 
sauce  over  all.  To  prepare  sauted  tomatoes,  cut  raw  tomato 
in  half -inch  slices,  dip  in  flour  well  seasoned  with  salt  ar 
pepper,  and  brown  on  both  sides  in  hot  fat. 

Good  Housekeeping  Institute. 


RICE  OMELET 

4  eggs  y^  teaspoonful  paprika 

1  teaspoonful  salt  %  cupful  cooked  rice 

*/8  teaspoonful  pepper  2  tablespoonfuls  chili  sauce 

2  tablespoonfuls  bacon  fat 

Beat  the  yolks  of  the  eggs  until  lemon-colored;  add  the  sei 
soning,  rice,  and  chili  sauce.  Mix  well  and  fold  in  the  stiffl: 
beaten  egg-whites  and  turn  into  a  frying  or  omelet  pan  i 
which  the  bacon  fat  has  been  melted.  Cook  slowly  unt 
delicately  browned  on  the  bottom,  then  set  in  a  300°  F.  ove 
until  the  top  has  set.  Loosen  the  edges  with  a  knife  c 
spatula,  fold  over,  turn  out  on  a  hot  platter,  and  serve  i 
once.  Enough  to  serve  four.  Shd&yvftle,  Ky. 


SWEDISH  SOUFFLE 

5  eggs  1  teaspoonful  sugar 

2  cupfuls  milk  ^4  teaspoonful  pepper 

2  tablespoonfuls  butter  2  cupfuls   some   'eft-over 

2  tablespoonfuls  flour  table,  meat,  fish,  or  cereal 

2  teaspoonfuls  salt 

Melt  the  butter,  add  the  flour,  and  stir  until  smooth ;  add  ti 
milk  and  stir  until  it  thickens.  Butter  a  baking-dish  an 
place  the  left-over  in  the  bottom.  Pour  the  white  sauce  ove 
the  eggs  which  have  been  beaten  light  and  to  which  ha\ 
been  added  the  sugar,  salt,  and  pepper.  Stir  together  an 
pour  the  mixture  over  the  left-over.  Bake  one  hour  in  a 
oven  which  registers  325°  to  350°  F.  If  salty  left-over  i 
used,  less  salt  will  be  needejd.  Front  Royal,  Va. 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  113 

TABASCO  EGGS 

1  cupful  heavy  cream  Dash  tabasco  sauce 

1  cupful  milk  6  eggs 

1  teaspoonful  salt  ^  cupful  fine  bread-crumbs 

Few  grains  cayenne  pepper  ^  cupful  grated  cheese 

6  toast  squares 

Heat  the  cream  and  the  milk  in  a  chafing  dish  or  saucepan. 
Add  the  salt,  cayenne  pepper  and  the  tabasco.  When  the 
mixture  reaches  the  scalding  point,  break  in  the  eggs,  one  at 
a  time,  slipping  them  in  as  rapidly  as  possible.  Dip  the  hot 
sauce  over  and  around  them.  As  the  eggs  begin  to  set  sprinkle 
the  bread  crumbs  which  should  be  dry  and  crisp,  and  the 
cheese  over  the  eggs  and  sauce.  Keep  dipping  the  sauce  over 
the  eggs  until  the  crumbs  and  cheese  are  well  blended  in  the 
mixture  and  the  eggs  rather  firmly  set.  If  necessary,  more 
milk  may  be  added.  Remove  the  eggs  carefully  when  done, 
and  serve  each  on  a  square  of  hot,  buttered  toast  surrounded 
with  the  sauce.  Concord,  Mass. 

TOMATO  SCRAMBLE 

I  tablespoonful  butter  %  teaspoonful  pepper 

1/2  green  pepper  6  eggs 

11/2  cupfuls  tomato- juice  %  cupful  milk 

%  teaspoonful  salt  6  pieces  toast 

Chop  the  green  pepper  fine  and  saute  it  in  the  butter  melted. 
Add  the  tomato  juice  obtained  by  straining  canned  tomatoes, 
one-half  teaspoonful  of  salt,  and  one-eighth  teaspoonful  of 
pepper.  Meanwhile,  beat  the  eggs  slightly,  and  add  the  rest 
of  the  salt  and  pepper  and  the  milk.  Heat  a  frying  pan, 
grease  thoroughly,  and  turn  in  the  mixture.  Cook  until 
of  a  creamy  consistency,  then  add  the  tomato  sauce,  a  little 
at  a  time,  folding  it  in  carefully.  When  thoroughly  combined, 
serve  at  once  on  hot,  buttered  toast.  New  York,  N.  Ta 


Fish 


BAKED  FILLETS  OF  HALIBUT 

2  slices  halibut  2  medium-sized  onions 

1  teaspoonful  salt  8  teaspoonfuls  catchup 

*4  teaspoonful  pepper  8  lemon  slices 

1  tablespoonful  sugar  4  teaspoonfuls  butter 

Cold  water 

Select  two  slices  of  halibut  cut  about  one-half  inch  thick. 
Remove  the  bones,  leaving  eight  fillets.  Wash  and  dry  thor- 
oughly and  place  in  a  greased  baking  pan.  Sprinkle  with 
salt,  pepper,  and  sugar.  Place  over  each  piece  of  fish  one 
thin  slice  of  onion,  one  teaspoonful  of  catchup,  one  thin  slice 
of  lemon,  and  one-half  teaspoonful  of  butter.  Pour  a  little 
cold  water  in  the  pan,  but  do  not  let  it  cover  the  fish.  Bake 
for  about  thirty  minutes  in  an  oven  registering  425°  F. 
Baste  frequently  with  the  liquor  in  the  pan,  adding  more  hot 
water  if  needed.  Do  not  let  it  boil  entirely  dry,  though  it 
should  evaporate  partially.  Remove  to  a  hot  platter,  pour 
the  liquor  over  all,  and  garnish  with  parsley.  Any  filleted 
white  fish  may  be  prepared  in  this  way.  Small  fish  may  be 
Ufied  whole  and  cooked  in  a  similar  manner. 

Elizabeth,  N.  J. 

BAKED  FINNAN-HADDIE 

1  finnan-haddie  %  cupful  fine  dry  bread-crumbs 

1  pint  top  milk  Parsley 

Soak  the  fish  in  cold  water  to  cover  for  at  least  half  an  hour. 
Then  lay  it  open  in  a  greased  dripping  pan,  skin  side  down. 
Cover  with  top  milk,  using  about  one  pint  for  a  large  fish; 
sprinkle  the  bread  crumbs  over  all  and  bake  at  425°  F.  until 
a  rich  brown,  about  twenty  minutes.  Lift  the  fish  onto  a  hot 
platter,  pour  the  sauce  around  and  sprinkle  finely  minced 
parsley  over  it.  Concord,  Mass. 

114 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  115 

BAKED  SALMON 

A  6-pound  salmon  %  cupful  chopped  celery 

3  cupfuls  stale  bread-crumbs  3  tablespoonf uls  chopped  onion 

K  cupful  melted  butter  or  mar-  2  teaspoonfuls  minced  parsley 

garin  Hot  water 

Salt  Milk  or  water 

14  teaspoonful  pepper  Quartered  lemons 

Parsley 

Clean  and  wash  the  salmon  carefully.  Rub  salt  over  and 
inside  the  fish.  Combine  the  bread-crumbs,  butter,  one  tea- 
spoonful  of  salt,  the  pepper,  onion,  parsley,  and  celery.  Add 
hot  water  to  moisten  the  stuffing  well,  about  one  cupful. 
Stuff  the  salmon ;  place  in  a  baking-pan,  the  bottom  of  which 
has  been  covered  with  milk  or  water.  Bake  in  a  425°  F. 
oven  about  one  and  one-quarter  hours,  basting  every  fifteen 
minutes;  renew  the  liquor  in  the  pan  frequently.  Garnish 
with  lemon  and  parsley.  Alberta,  Can. 


BLUEPOINT  PASTRY— FAMILY  STYLE 

1  No.  2  can  oysters  1  onion 

3  tablespoonfuls  butter  1  tablespoonful  minced  parsley 

1  tablespoonful  flour  3  dashes  tabasco  sauce 

Salt  1  cupful  strained  tomatoes 

*4  teaspoonful  paprika  4  tablespoonfuls  grated  cheese 

Pepper  8  medium  potatoes 

Melt  one  tablespoonful  of  butter  in  a  saucepan  and  add  the 
flour,  one  teaspoonful  of  salt,  the  paprika,  onion  finely 
chopped,  parsley  and  tabasco  sauce.  Blend  together  well  and 
add  gradually  the  strained  tomatoes.  Cook  five  minutes, 
stirring  constantly.  Drain  the  oysters,  look  over  carefully, 
removing  any  portion  of  shell,  and  pour  cold  water  through 
them.  Place  the  oysters  in  a  buttered  casserole  and  pour  the 
tomato  sauce  over  them.  Cook  the  potatoes  in  boiling  salted 
water  until  tender;  drain  and  mash;  season  with  two  table- 
spoonfuls  of  butter,  salt  and  pepper  to  taste,  and  add  the 
grated  cheese.  Beat  with  a  spoon  until  light  and  fluffy.  Pile 
lightly  on  the  oysters,  sprinkle  with  paprika  and  bake  thirty 
minutes,  or  until  brown,  at  425°  F.  Clams  of  the  soft-shell 
variety  may  be  substituted  for  the  oysters. 

Brooklyn,  N.  Y. 


116  GOOD  HOUSEKEEPING'S  BOOK  OP  MENUS 

BREADED  COD  CUTLETS 

A  3  to  4  pound  cod  %  teaspoonful  black  pepper 

3^  teaspoonfuls  salt  22i  cupfuls  milk 

1  cupful  fine  bread-crumbs  Butter  or  other  fat 

1  tablespoonful  minced  parsley        Lemon  slices 
3  hard-cooked  eggs 

Remove  the  head  and  tail  from  the  fish,  and  cut  into  pieces 
about  one-half  inch  thick.  Wipe  carefully  with  a  wet  cloth. 
Rub  three  teaspoonfuls  of  salt  into  the  fish.  Mix  together 
the  bread-crumbs,  minced  parsley,  pepper,  the  half  tea- 
spoonful  of  salt,  and  two-thirds  cupful  of  milk.  Rub  this 
mixture  over  the  pieces  of  fish,  making  a  layer  one-fourth  inch 
thick  on  each  piece.  Place  one-half  teaspoonful  of  fat  on  top 
of  each  piece  of  fish.  Put  the  rest  of  the  milk  in  the  bottom 
of  a  stewing  kettle  or  Dutch  oven  and  place  the  fish  in  the 
milk.  Cover  and  allow  the  fish  to  simmer  very  slowly  for 
fifteen  minutes.  When  cooked,  lift  out  onto  a  hot  platter. 
Garnish  with  slices  of  lemon  and  the  hard-cooked  eggs  cut 
in  halves  or  quarters  lengthwise.  Serve  with  the  gravy  in 
the  pan.  Good  Housekeeping  Institute 


"CALIFORNIA  CHICKEN"  PIE 

1  can  tuna  (13  oz.)  2  tablespoonfuls  flour 

2  carrots  diced  1  cupful  milk 

2  medium  potatoes,  diced  1  teaspoonful  salt 

1  medium  onion,  chopped  %  teaspoonful  paprika 

1  cupful  green  peas  %  teaspoonful  pepper 

1  tablespoonful  butter  Pastry 

Boil  carrots,  potatoes,  onions  and  peas  together  until  tender 
in  a  small  amount  of  salted  water.  Make  a  white  sauce  as 
follows :  Melt  the  butter,  add  the  flour,  and  cook  till  bubbling ; 
add  the  milk  gradually  and  cook  till  smooth  and  thickened. 
Add  seasonings  and  mix  sauce  with  the  tuna.  Line  a  baking- 
dish  with  plain  pastry,  fill  with  the  vegetables  and  creamed 
fish  in  layers,  cover  with  an  upper  crust  in  which  vent  holes 
have  been  made,  and  bake  till  the  crust  is  brown  in  a  450°  F. 
over,  San  Diego,  Col. 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  117 

CANNED  SHAD  ROE  A  LA  MUSHROOMS 

1  can  shad  roe  2  cupfuls    strained    canned    to- 

1  cupful  fresh  mushrooms  matoes 

4  tablespoonfuls  butter  1  teaspoonful  salt 

3  tablespoonfuls  flour  ^4  teaspoonful  pepper 

*4  teaspoonful  paprika  Buttered  toast 

Skin  and  slice  the  mushrooms  and  saute  them  in  the  butter 
for  five  minutes.  Add  the  flour  and  seasonings  and  stir  in 
gradually  the  strained  tomatoes.  Cook  until  smooth  and  add 
the  shad  roe  cut  in  pieces  not  too  small.  Cook  for  three  min- 
ntes  longer  and  serve  on  slices  of  buttered  toast.  Fresh  roe, 
cooked,  may  be  prepared  in  the  same  manner.  This  recipe 
serves  four.  Brooklyn,  N.  Y. 


CLAM  FRITTERS 

1  dozen  hard  clams  1/2  teaspoonful  baking-powder 

1  egg  ^2  tablespoonful  minced  parsley 

1  cupful  bread  flour  ^4  teaspoonful  salt 

%  cupful  clam  juice  or  milk  %  teaspoonful  pepper 

Mix  and  sift  the  flour,  baking-powder,  salt,  and  pepper  to- 
gether. Add  the  clam  juice  if  it  is  not  too  salt,  otherwise  use 
milk,  and  the  egg  well-beaten.  Mix  together  well  and  stir  in 
the  clams  which  have  been  washed  and  cut  in  very  small 
pieces,  and  the  parsley.  Drop  by  tablespoonfuls  into  deep  fat 
heated  to  360°  F.  Fry  until  a  golden  brown  on  all  sides. 
Drain  on  crumpled  paper.  This  recipe  will  make  eight  to 
ten  small  fritters.  New  York,  N.  Y. 


CLAM  POULET 

1  small  can  minced  clams  *4  teaspoonful  paprika 

1  cupful  milk  Speck  cayenne  pepper 

2  tablespoonfuls  butter  3  sweet  pickled  gherkins 

3  tablespoonfuls  flour  1  hard-cooked  egg 
1  teaspoonful  salt  2  canned  pimientos 
%  teaspoonful  pepper  6  slices  toast 

Melt  the  butter  in  the  top  of  the  chafing-dish,  add  the  flour 
and  seasonings,  and  stir  together.  Then  add  gradually  the 
liquor  drained  from  the  clams  and  the  milk,  and  stir  con- 


118  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

stantly  until  smooth  and  thick.  Add  the  clams  and  the 
pickles,  eggs,  and  pimientos,  all  finely  diced.  Heat  until  very 
hot  and  serve  on  slices  of  buttered  toast. 

Los  Angeles,  Gal. 


CODFISH  IN  TOMATO  SAUCE 

1  pound  salt  codfish  1/2  teaspoonful  salt 

1  quart  stewed  tomatoes  %  teaspoonful  pepper 

2  medium-sized  onions  2  tablespoonfuls  butter  or  mar% 
2  whole  cloves  garin 

y±  teaspoonful  celery  salt  4  tablespoonfuls  flour 

Cover  the  fish  with  boiling  water  and  cook  until  tender ;  drain 
and  separate  into  small  pieces.  Combine  the  tomatoes,  the 
onions  sliced  fine  and  browned,  the  cloves  and  the  celery  salt. 
Cook  ten  minutes,  then  strain.  Melt  the  butter,  add  the  flour 
gradually,  stirring  constantly,  and  cook  until  the  mixture 
bubbles.  Add  the  strained  tomatoes  gradually  and  cook  until 
the  sauce  is  of  a  smooth  consistency.  Season  with  salt  and 
pepper.  Add  the  codfish  and  serve  on  slices  of  buttered 
toast.  Queens,  N.  T. 


COLD  FISH  PUDDING 

2  cupfuls  cooked  fish  1  teaspoonful  lemon  juice 

2  eggs  1  tablespoonful  minced  parsley 

1  teaspoonful  salt  1  medium-sized  tomato 

1/4  teaspoonful  pepper  2  olives,  chopped 

*4  teaspoonful  paprika  2  gherkins,  chopped 

1  tablespoonful  margarin  1  hard-cooked  egg,  chopped 

1  tablespoonful  flour  %  cupful  soft  bread-crumbs 

1/2,  cupful  milk  ^4  cupful  chopped  celery 

Mince  the  fish ;  add  the  salt,  pepper,  and  paprika.  Stir  in  the 
egg  well  beaten  and  the  white  sauce  made  from  the  margarin, 
flour,  and  milk.  Add  the  rest  of  the  ingredients  and  mix 
well  together.  Pour  into  a  well-greased  mold  which  can  be 
covered.  Cover  closely,  set  in  a  pan  of  boiling  water,  and 
boil  for  one  hour.  Serve  cold  with  Tartar*  Sauce. 

Balboa,  C.  Z. 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  119 

CRAB  MEAT  AND  TUNA  AU  GRATIN 

1  large  can  crab  meat  or  3  tablespoonfuls  flour 

2  cans  shrimps  1  teaspoonful  salt 

1  small  can  tuna  %  teaspoonful  pepper 

4  tablespoonfuls  butter  Il/2  cupfuls  milk 

y±  cupful  Parmesan  cheese 

Melt  two  tablespoonfuls  of  butter  in  a  saucepan,  add  the  flour, 
salt  and  pepper,  and  cook  until  bubbling;  stir  in  gradually 
the  milk,  stirring  constantly ;  cook  until  smooth  and  thickened. 
Cover  the  bottom  of  a  buttered  baking-dish  with  a  thin  layer 
of  white  sauce  thus  made,  add  a  layer  of  crab  meat,  cover 
with  white  sauce,  then  a  layer  of  tuna,  and  continue  alternat- 
ing layers  until  dish  is  filled.  Cover  with  cheese,  dot  with 
butter  using  the  remaining  two  tablespoonfuls  and  bake  at 
500°  P.  twelve  minutes  or  until  cheese  has  browned  nicely. 

Hackensaclt,  N.  J. 

CREAMED  HADDOCK  AND  POTATOES  WITH  CHEESE 

3  cupfuls  shredded  cooked  had-     1  pint  milk 

dock  2  tablespoonfuls  butter  or  mar- 

3  cupfuls  cold,  cooked  potatoes  garin 

l1/^  teaspoonfuls  salt  2  tablespoonfuls  flour 

%  teaspoonful  pepper  ^2  cupful  cheese 

y±  teaspoonful  paprika 

Combine  the  shredded  haddock  and  cold  potatoes  cut  into 
fine  pieces.  Make  a  white  sauce  by  melting  the  butter  and 
adding  the  flour.  Cook  until  it  begins  to  bubble,  and  then 
add  the  cold  milk  gradually.  Cook  until  of  creamy  consist- 
ency ;  add  the  cheese,  cut  into  small  pieces,  and  cook  until  the 
cheese  is  melted.  Add  salt,  pepper,  and  paprika.  Mix  with 
the  haddock  and  potatoes.  Put  into  a  buttered  shallow  bak- 
ing-dish and  bake  in  a  500°  F.  oven  until  it  is  browned. 

Boston,  Mass. 

CREAMED  SHRIMPS  AND  GREEN  PEPPER 

2  tablespoonfuls  butter  ^4  teaspoonful  pepper 

3  tablespoonfuls  flour  V2  cupful  chopped  green  pepper 
2  cupfuls  milk  l1/^  cupfuls  shrimps 

1  teaspoonful  salt  Toast  or  crackers 


120  GOOD  HOUSEKEEPING'S  BOOK  OP  MENUS 

Melt  the  butter  and  add  the  flour;  cook  until  bubbling  and 
add  the  milk  gradually,  stirring  constantly.  Cook  until  smooth 
and  thickened.  Season  with  the  salt  and  pepper.  Place  this 
sauce  over  hot  water  and  heat  in  it  the  green  pepper  and 
shrimps.  Use  either  freshly  cooked  or  canned  shrimps  which 
have  been  thoroughly  cleaned  and  cut  in  halves.  Serve  on 
crackers  or  toast,  or  in  timbale  or  puff  paste  cases. 

Good  Housekeeping  Institute. 

QUERIED  FLOUNDER 

1  small  onion  1  teaspoonful  lemon-juice  or 
4  tablespoonfuls  butter  or  mar-  vinegar 

garin  l1/^  cupfuls  milk 

1  tablespoonful  curry  powder  %  cupful  dry  bread  crumbs 

2  tablespoonfuls  flour  2l/2  cupfuls  flaked  cooked 
y2  tablespoonful  salt  flounder 

Make  a  curry  sauce  as  follows :  Chop  the  onion  fine  and  brown 
it  in  two  tablespoonfuls  of  butter,  adding  the  curry  powder 
and  flour  after  a  few  minutes  so  they  may  brown  also.  Season 
with  the  salt  and  lemon-juice  and  add  gradually  the  milk, 
stirring  constantly.  Cook  until  smooth  and  thickened.  Place 
in  a  greased  baking  dish  alternate  layers  of  fish  and  curry 
sauce,  covering  the  top  with  the  dry  crumbs  mixed  with  the 
rest  of  the  butter  melted.  Brown  in  a  500°  F.  oven.  Any 
white  fish  as  cod,  halibut,  or  haddock  may  be  used. 

Good  Housekeeping  Institute. 

DEVILED  SHRIMPS 

2  small  cans  shrimps  1  tablespoonful    chopped    sweet 

1  cupful  toasted  bread-crumbs  red  pepper 

1  tablespoonful  chopped  parsley  3  tablespoonfuls  margarin 

1  small  onion  1  teaspoonful  salt 

2  eggs  y^  teaspoonful  pepper 

About  1  cupful  milk 

Put  shrimps  and  onion  through  the  food-chopper;  add 
three-quarters  of  the  crumbs,  the  parsley,  red  pepper,  eggs 
beaten,  one  tablespoonful  margarin  melted,  salt  and  pepper, 
and  the  milk  to  moisten.  Place  in  buttered  ramekins,  cover 
with  the  remaining  crumbs,  and  dot  with  margarin.  Brown 
in  a  500°  F.  oven.  Gulf  port,  Miss. 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  121 

FINNAN-HADDIE  WITH  CHEESE  SAUCE 

1  finnan-haddie  3  tablespoonfuls  margarin 

1  cupful  macaroni  ^  cupful  grated  cheese 

2  cupfuls  milk  %  teaspoonful  pepper 
4  tablespoonfuls  flour  1  teaspoonful  salt 

Nearly  cover  the  fish  with  cold  water  and  bake  until  tender 
at  425°  F.  Cook  the  macaroni,  preferably  one  of  the  smaller 
varieties,  in  boiling,  salted  water  until  tender,  drain,  and 
pour  cold  water  through  it.  Make  a  white  sauce:  melt  the 
margarin,  add  flour,  and  cook  till  bubbling.  Add  milk  grad- 
ually, stirring  constantly;  cook  till  thickened.  Add  season- 
ings and  cheese.  Remove  the  flakes  of  the  fish  from  the  skin 
and  bones,  arrange  on  a  platter,  surround  with  the  macaroni, 
and  pour  the  sauce  over  all.  Toronto,  Can. 

FISH  AND  CUCUMBERS  EN  RAMEKINS 

2  medium-sized  cucumbers  1^  cupfuls  medium-thick  sea- 
1  teaspoonful  salt  soned  white  sauce 

1  cupful  flaked  fish   (left-over)  1  cupful  dry  bread-crumbs 

1  small  onion  Paprika 

Pare  and  cut  the  cucumbers  and  onion  into  cubes.  Add  the 
salt  and  cook  in  boiling  water  until  the  cucumbers  are  tender. 
Drain  and  add  the  white  sauce  and  flaked  fish.  Place  the 
mixture  in  ramekins  and  dust  with  bread-crumbs  and  paprika. 
Bake  until  browned  on  top  in  a  500°  F.  oven. 

8t.  Paul,  Minn. 

FISH  SCRAPPLE 

1  cupful  yellow  cornmeal  %  cupful  shredded  salmon,  tunar 

*/2  cupful  cold  water  or  codfish 

1  teaspoonful  salt  3  cupfuls  boiling  water 

Mix  cornmeal,  salt,  and  cold  water;  add  to  boiling  water. 
Cook  either  in  double-boiler  or  fireless  cooker  three  hours, 
One-half  hour  before  removing,  add  the  shredded  fish.  When 
done,  pack  in  greased,  one-pound  baking-powder  boxes '  or 
small  bread-pans,  cool,  and  cover  to  prevent  crust  forming. 
The  next  morning,  remove  from  box,  slice  thinly,  dip  in 
flour,  and  saute  in  hot  fat  until  brown  on  both  sides.  This 
amount  will  fill  one  bread-pan.  Lake  Forest,  III. 


122  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

FISH  TURNOVER 

1  cupful    any    shredded    cooked  1  teaspoonful  minced  parsley 

fish  About    %   cupful   hot  medium* 

1  cupful    cold    boiled    potatoes,         thick  white  sauce 

chopped  fine  2  tablespoonfuls  margarin 

1  teaspoonful  salt  Hot,  diced  buttered  beets 

^4  teaspoonful  pepper  Parsley 

Mix  together  the  fish  and  potatoes  and  add  the  salt,  pepper, 
and  minced  parsley.  Moisten  with  the  white  sauce  which 
should  be  unseasoned  and  turn  into  a  hot  frying  pan  in  which 
the  margarin  has  been  melted.  Let  cook  slowly  until  a  rich 
brown,  fold  over  like  an  omelet,  and  serve  on  a  hot  platter 
with  a  border  of  hot,  diced,  buttered  beets  and  parsley 
garnish.  Concord,  Mass. 

HALIBUT  IN  TOMATO  CUPS 

12  medium-sized  tomatoes  Chopped  parsley 

1^/2  pounds  halibut  Salt 

1^  cupfuls  seasoned  white  sauce  Pepper 

1  cupful  grated  cheese  Paprika 

Lemon- juice  3  tablespoonfuls  butter 

Cut  the  bone  out  of  the  halibut  steak  and  cut  in  strips. 
Brush  top  of  each  piece  with  melted  butter.  Sprinkle  with 
lemon-juice  and  chopped  parsley  and  roll  up.  Scoop  the 
centers  out  of  the  tomatoes.  Season  on  the  inside  with  salt, 
pepper,  and  paprika,  put  a  roll  of  fish,  in  each,  place  in  a 
baking-pan,  and  add  a  very  little  water.  Bake  thirty  minutes 
at  425°  F.,  basting  the  fish  with  the  liquid  in  the  pan.  Serve 
with  cheese  sauce  made  by  melting  the  cheese  in  the  white 
sauce.  Dayton,  0. 

LUNCHEON  OYSTER  CUPS 

18  oysters  and  their  liquor  1  cupful  chopped  celery 

2^4  cupfuls  milk  Flour 

1  tablespoonf ul  margarin  2  tablespoonfuls  shortening 

1  pimiento  1  teaspoonful  salt 

1  cupful  grated  cheese  4  teaspoonfuls  baking-powder 

Melt  the  margarin,  add  three  tablespoonfuls  of  flour,  and 
cook  until  the  mixture  bubbles.  Add  one  and  one-half  cup- 
£uls  of  cold  milk  gradually,  stirring  constantly.  Stir  in  the 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  123 


celery  and  cook  twenty  minutes  in  a  double-boiler.  Add  the 
pimiento  chopped  and  the  cheese.  Cook  the  oysters  in  their 
own  liquor  until  the  edges  curl,  and  add  them,  cut  in  small 
pieces,  together  with  the  liquor  strained,  to  the  white  sauce. 
Serve  in  cups  made  of  the  following  mixture:  Sift  together 
two  cupfuls  of  bread  flour,  the  salt,  and  the  baking-powder. 
Mix  in  the  shortening  thoroughly  and  add  about  three-fourths 
cupful  of  milk  or  enough  to  make  a  soft  douga.  Toss  on  a 
well-floured  board,  roll  to  one-half  inch  thickness,  and  cut 
with  a  biscuit  cutter.  Press  each  biscuit  over  an  inverted, 
greased  gem-pan.  Bake  a  delicate  brown  in  a  450°  F.  oven. 
Arrange  on  a  hot  platter  and  fill  the  cases  with  the  oyster 
mixture.  Winona,  Minn. 

MARYLAND  OYSTER  STEW 

1  pint  tomatoes,  fresh  or  canned     %  teaspoonful  pepper 

1  pint  oysters  1  tablespoonful  butter  or  mar- 

2  cupfuls  diced  potatoes  garin 

1  pint,  milk  1  cupful  bread  cubes 

2  teaspoonfuls  salt  2  cupfuls  oyster  liquor 

Combine  the  tomatoes,  potatoes,  and  oyster  liquor.  Add  boil- 
ing water  to  cover  and  cook  until  tender.  Add  the  oysters, 
milk,  and  butter,  and  just  bring  to  the  boil.  Season.  When 
ready  to  serve,  add  the  bread  cubes  toasted. 

Baltimore,  McL 

"  ONE-PIECE  "  CODFISH  MEAL 

1  pound  salt  boneless  codfish  1  green  pepper,  chopped 
6  medium-sized  potatoes  1  cupful  milk 

3  medium-sized  onions  1  cupful  fish  stock 

2  eggs  3  tablespoonfuls  flour 

2  tablespoonfuls  margarin 

Soak  the  fish  in  cold  water  to  cover  for  a  few  hours,  drain, 
cover  again,  and  bring  slowly  to  a  boil.  Drain  again  and 
cover  once  more  with  cold  water.  When  boiling  add  the  onions 
chopped,  the  potatoes  cut  in  quarters  or  thick  slices,  and  the 
eggs  in  the  shell,  carefully  washed.  Boil  until  the  vegetables 
are  tender.  Remove  the  eggs.  Drain,  saving  one  cupful  of 
the  liquid  for  use  in  making  the  sauce.  Turn  into  a  hot  dish. 
To  make  the  sauce,  melt  the  margarin,  add  the  flour,  and  cook 


124  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

till  bubbling,  then  add  the  milk  and  stock  gradually  and 
cook  till  thickened.  To  the  sauce  add  the  green  pepper 
chopped  fine.  Pour  over  the  fish  and  vegetables.  Shell  the 
eggs,  either  chop  or  slice  them,  and  use  to  garnish  the  dish. 
Add  salt  and  pepper  to  the  sauce  if  needed. 

Fall  River,  Mass. 

ONE-PLATE  FISH  DINNER 

2  pounds  halibut,  cod,  or  had-     1  large  bunch  beets  or 

dock  1  pint  canned  beets 

1  tablespoonful  vinegar  Salt 

1  cupful  rice  Pepper 

1  quart  can  spinach  Minced  parsley 

2  tablespoonfuls  butter  Drawn  butter  gravy 

Tie  the  fish  in  cheese-cloth  and  boil  until  tender  in  water 
to  which  one  tablespoonful  of  salt  and  the  vinegar  have  been 
added.  Cook  the  rice  in  boiling,  salted  water  until  tender. 
Chop  the  spinach  and  the  beets  separately  and  heat  with  one 
tablespoonful  of  butter,  one-half  teaspoonful  of  salt,  and  a 
few  grains  of  pepper  for  each.  When  all  are  done,  place  the 
fish  in  the  center  of  the  platter,  and  arrange  around  it  mounds 
of  rice,  spinach,  and  beets  in  rotation.  Sprinkle  all  with 
minced  parsley.  Serve  with  drawn  butter  gravy.  The  beets 
may  be  left  whole,  if  preferred.  Walden,  N.  Y. 

PLANKED  MACKEREL 

1  good-sized  mackerel  1  quart  hot  seasoned  mashed 
Salt  potatoes 

Pepper  1  egg 

Paprika  Cucumber  slices 

2  tablespoonfuls  butter  Small  tomatoes 

Purchase  the  mackerel  split.  Wipe  the  fish  with  a  damp  cloth, 
then  lay  it  skin  side  down  on  a  plank  which  has  been  heated 
and  rubbed  with  butter  or  margarin ;  sprinkle  well  with  salt, 
pepper,  and  paprika,  and  dot  the  surface  with  the  butter. 
Place  in  a  hot  oven,  500°  F.,  or  low  under  a  broiler  flame 
for  fifteen  minutes.  Meanwhile  boil  potatoes,  put  them 
through  a  potato  ricer  and  season  while  hot  with  salt,  pepper, 
and  paprika.  Add  sufficient  hot  milk  to  make  the  mixture 
not  quite  so  soft  as  for  ordinary  mashed  potatoes.  To  the 
quart  of  potatoes  add  the  egg-yolk.  Mix  well  and  fold  in 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  125 

the  white  of  the  egg  stiffly  beaten.  Arrange  the  mashed  po- 
tatoes around  the  fish  in  mounds  or  force  through  a  pastry 
bag  in  which  a  rose  tube  is  inserted.  Brown  quickly  under 
a  broiler  flame  or  not,  as  desired.  Garnish  the  fish  with 
slices  of  cucumber  which  have  been  marinated  in  French 
dressing,  and  cut  small  whole  tomatoes  in  lily  form  and 
place  at  intervals  around  the  plank;  place  a  whirl  of  mayon- 
naise in  the  center  of  each  tomato. 

Good  Housekeeping  Institute 

POTTED  CARP 

2  pounds  carp  %  teaspoonful    whole    mixed 
1  tablespoonful  drippings  spices 

3  medium-sized  carrots  4  gingersnaps 

1  cupful  milk  3  teaspoonfuls  salt 

y^  teaspoonful  pepper 

Melt  the  drippings  in  a  stew-pan;  lay  in  part  of  the  fish  cut 
in  pieces,  cover  with  slices  of  carrot  which  have  been  par- 
boiled until  nearly  tender,  then  add  another  layer  of  fish 
and  one  of  carrots  on  top,  pour  on  milk  in  which  the  ginger- 
snaps  have  been  soaked,  and  add  the  spices,  salt,  and  pepper. 
Cover  and  let  cook  slowly  for  one  hour.  This  may  be  baked 
in  the  oven  if  preferred.  A  four-pound  carp  will  make  about 
two  pounds  of  fish  when  dressed.  If  carp  cannot  be  pro- 
cured, halibut,  haddock,  or  cod  may  be  substituted. 

Fergus  Falls,  Minn. 

SARDINE  TOASTS 

1  large  can  sardines  in  oil  4  tablespoonfuls  butter 

1  teaspoonful  salt  2  tablespoonfuls  flour 

2  tablespoonfuls  lemon-juice  1  cupful  milk 

12  slices  oatmeal  bread  %  teaspoonful  salt  for  sauce 

1  teaspoonful  prepared  mustard      Vs  teaspoonful  pepper 

Bone  the  sardines  and  mash.  Make  into  a  paste  with  the  salt, 
lemon-juice,  and  mustard,  and  spread  between  slices  of  bread 
which  have  been  spread  with  butter,  using  two  tablespoonfuls. 
Toast  a  golden  brown.  Serve  hot,  with  a  medium-thick  white 
sauce  poured  over  them.  The  sauce  is  made  as  follows :  Melt 
the  rest  of  the  butter  and  add  the  flour.  Cook  until  it  begins 
to  bubble.  Add  the  cold  milk  gradually  and  cook  until  the 
mixture  thickens.  Season.  Fergus  Falls,  Minn. 


126  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

SCRAMBLED  SMOKED  SALMON 

1/2  pound  smoked  salmon  Vs  teaspoonful  paprika 

1  large  tomato  %  teaspoonful  pepper 
1/2  green  sweet  pepper  2  teaspoonfuls  fat 

4  eggs  2  onions 

Cut  the  salmon  into  thin  slices  and  soak  several  hours, 
changing  the  water  at  least  three  times  an  hour.  In  a  frying- 
pan  melt  the  fat  and  cook  in  it  until  soft  the  pepper  and  the 
onions  chopped.  Add  the  tomato  peeled  and  chopped,  and 
cook  a  few  minutes  longer.  Then  place  the  salmon,  well 
drained,  on  top  and  cook  until  broken  in  small  pieces.  Just 
before  serving  pour  the  eggs,  slightly  beaten,  over  all.  Stir 
together,  add  pepper  and  paprika,  and  serve  at  once. 

Chicago,  III. 

SHRIMP  GUMBO 

2  pounds  green  shrimps  3  slices  bacon 

2  cupfuls  hot  water  2  tablespoonfuls  flour 

2  cupfuls  canned  tomatoes  1  small  onion 

16  okra  1  cupful  rice 

V/2  teaspoonfuls  salt  Cayenne  pepper 

Dice  the  bacon  and  try  out  in  a  stew-pan.  Add  the  onion 
minced  and  c«ok  five  minutes.  Then  add  the  flour,  stirring 
constantly  until  brown.  Add  the  tomatoes,  the  water,  the 
okra  cut  into  small  pieces,  and  the  shrimps  shelled.  Season 
with  salt  and  a  generous  dash  of  cayenne  pepper  and  simmer 
one  hour.  Serve  hot  with  the  rice,  which  has  been  Booked 
meanwhile  in  boiling,  salted  water.  Canned  okra  may  be 
used,  in  which  case  add  fifteen  minutes  before  serving. 

Topeka,  Kan. 

SMELTS  PIQUANT 

2  pounds  smelts  Flour 

Lemon- juice  Fat 

Salt  1  cupful  stock  or  milk 

Paprika  Few  drops  anchovy  essence 

1  teaspoonful  minced  parsley 

•  1 
Select  rather  large  smelts,  if  possible ;  clean  and  cut  diagonal 

gashes  in  each  side.  Sprinkle  lemon-juice  over  them  and  a 
little  salt  and  paprika.  Turn  once  or  twice  that  they  may  be 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  127 

well  seasoned  and  let  stand  fifteen  minutes.  Then  dip  in 
flour  and  saute  in  any  good  hot  fat  until  brown  and  crisp. 
Lay  on  a  hot  platter  and  surround  with  the  following  sauce : 
Stir  into  the  fat  left  in  the  pan — about  one  tablespoonful — an 
equal  quantity  of  flour  until  smooth  and  brown;  add  slowly 
the  stock  or  milk,  stirring  until  the  right  consistency;  season 
highly  with  one  tablespoonful  of  lemon-juice,  one-half  tea- 
spoonful  of  salt,  one-fourth  teaspoonful  of  paprika,  the 
anchovy  essence  and  minced  parsley.  Pour  this  around  the 
smelts  and  garnish  with  rosettes  of  mashed  potatoes  and  sprigs 
of  parsley.  Concord,  Mass. 

WASHINGTON  SALMON  SUPREME 

2  cupfuls     freshly     cooked     or     %  cupful  cracker-crumbs 
canned  salmon  2  cupfuls  cooked  peas 

4  tablespoonfuls    melted    butter  1  cupful  milk 

or  margarin  ^  cupful  salmon  liquor 

''V/2  teaspoonfuls  salt  1  tablespoonful  cornstarch 

%  teaspoonful  pepper  1  tablespoonful  butter 

1  tablespoonful  minced  parsley  ^2  teaspoonful  salt 

3  tablespoonfuls  chopped  celery  %  teaspoonful  pepper 

4  eggs  1  tablespoonful  catchup 

Measure  and  drain  the  salmon,  reserving  the  liquor.  Remove 
the  skin  and  bones  and  chop  fine.  Add  the  melted  butter, 
salt,  pepper,  parsley  and  celery.  Beat  the  eggs  well,  com- 
bine with  the  cracker-crumbs,  and  add  to  the  first  mixture. 
Mix  well,  pack  into  a  buttered  mold,  and  steam  one  hour. 
Turn  out  on  a  hot  platter,  garnish  with  the  peas  heated  and 
seasoned  to  taste,  and  serve  with  the  following  sauce:  Scald 
the  milk,  combine  the  cornstarch  and  salmon  liquor,  and  add 
gradually  to  the  milk,  stirring  constantly.  Then  add  the 
butter,  salt,  and  pepper  and  cook  three  minutes.  Just  before 
serving  add  the  tomato  catchup  a  little  at  a  time. 

Aberdeen,  Wash. 


Fruit  Combinations 

APPLE  VARIANTS 

8  tart  apples  %  cupful  seedless  raisins 

%  cupful  cooked  rice  2  cupf uls  hot  maple  sirup 

Wash,  core,  and  pare  the  apples,  leaving  a  belt  of  skin  around 
each.  Place  in  a  casserole  and  fill  the  cavities  with  the  rice 
and  raisins  mixed  together.  Pour  the  maple  sirup  over  all 
a#d  bake  at  400°  P.  until  the  apples  are  perfectly  tender, 
covering  for  the  first  half  hour.  Serve  hot  or  cold  at  pleasure. 

Redding,  Conn. 


BAKED  APPLES  GLACE 

6  large  firm  red  apples  1^  cupfuls  water 

Sugar  Cream 

Fruit  garnishing 

Wash  and  core  the  apples  and  pare  them  about  one-third  of 
the  way  down  from  the  stem  end ;  then  place  them  in  a  deep 
dripping  pan  or  saucepan  which  has  a  closely-fitting  cover. 
Make  a  thin  sirup,  using  one  cupful  of  sugar  and  the  water, 
and  boil  it  for  six  minutes.  Pour  this  sirup  over  the  apples, 
cover  tightly,  and  place  in  a  400°  F.  oven,  or  over  a  low  gas 
burner  flame.  Baste  the  apples  occasionally  until  they  are 
quite  tender,  but  still  whole  and  perfect.  Remove  the  cover 
and  place  one  teaspoonful  of  sugar  in  the  cavity  of  each 
apple,  also  sprinkling  sugar  over  the  pared  surface.  Then 
place  the  pan  under  the  flame  of  the  broiler  in  a  gas  range 
or  in  a  550°  F.  oven,  until  the  sugar  has  melted  and  the 
skinned  sections  of  the  apples  have  taken  on  a  delicate  brown. 
Basting  once  or  twice  during  this  process  helps  also  to  make 
the  apples  look  as  though  they  had  been  varnished  with  clear 

128 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  129 

imelted  sugar.  Serve  with  plain  cream  or  top  with  sweetened 
whipped  cream,  flanked  by  two  leaves  cut  from  angelica  and 
just  touched  with  a  fragment  of  candied  cherry. 

Beechwood  Park,  Pa. 

BAKED  APPLE  WITH  BANANAS 

6  large-sized  apples  1  tablespoonful  butter 

1  cupful  corn-sirup  l1/^  bananas 

6  marshmallows 

Wipe,  pare,  and  core  the  apples.  Place  in  a  pan  and  add  the 
sirup  and  butter.  Simmer  slowly,  turning  the  apples  fre- 
quently until  they  are  tender  yet  hold  their  shape.  Remove 
to  a  casserole  and  insert  one-quarter  of  a  banana  in  each 
apple.  Place  a  marshmallow  on  top  of  each  apple.  Pour  the 
sirup  around  them  and  bake  at  400°  F.  until  the  marsh- 
mallows  are  puffy  and  brown.  Serve  at  once. 

CenterviUe,  Tenn. 

BAKED  APPLES  WITH  PRUNE  JUICE 

6  apples  %  cupful  brown  sugar 

6  teaspoonfuls  butter  2  cupfuls  prune  juice 

Core  and  pare  the  apples  and  cut  them  in  halves  crosswise. 
Place  them  in  a  baking-dish  with  one-half  teaspoonful  of 
butter  in  the  center  of  each  half ;  sprinkle  the  apples  with  the 
brown  sugar  and  pour  the  prune  juice,  drained  from  stewed 
prunes,  over  all.  Cover  the  apples  and  bake  at  400°  F.  until 
tender,  basting  frequently.  Fifteen  minutes  before  removing 
the  apples  from  the  oven  take  off  the  cover  and  finish  the 
baking.  Serve  hot  or  cold  with  or  without  cream. 

Beechwood  Park,  Pa. 

BAKED  BANANAS 

y2  cupful  sugar  1  cupful  boiling  water 

1  tablespoonful  cornstarch  2  tablespoonfuls  lemon-juice 

1/2  teaspoonful  salt  2  tablespoonfuls  grape  jelly 

6  bananas  %  cupful  dry  crumbs 

Mix  together  the  sugar,  cornstarch,  and  salt.  Stir  into  this 
mixture  the  boiling  water  and  cook  until  free  from  any  raw 
taste.  Add  the  lemon-juice  and  grape  jelly,  or  any  tart  jelly. 


130  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

Eub  a  baking-dish,  with  margarin.  Remove  the  skins  from 
the  bananas  ;  cut  them  into  halves  lengthwise,  then  each  half 
crosswise.  Put  the  cut  bananas  into  the  baking-dish  and 
pour  the  sauce  over  them.  Cover  the  top  with  crumbs  and 
bake  at  400°  F.  until  the  bananas  are  soft  and  the  crumbs 
brown.  Hartford,  Conn. 

BREAKFAST  APPLES 

4  large  tart  apples  2  tablespoonf  uls  vegetable  fat  or 

^4  teaspoonful  salt  butter 

y&  teaspoonful  cinnamon  1  tablespoonful  sugar 


Wash  the  apples  and  wipe  them  dry,  then  remove  the 
and  slice  in  quarter-inch  slices  without  removing  the  skins. 
Melt  the  fat  in  a  frying-pan  ;  add  the  salt.  When  the  fat  is 
hot,  dash  in  the  apples  and  cover  immediately.  Cook  briskly 
for  a  few  minutes,  then  with  a  broad  spatula  turn  over  the 
mass  that  all  may  be  equally  cooked.  When  the  apples  are 
soft  and  slightly  browned,  sprinkle  with  the  sugar  and  cinna- 
mon mixed  together.  Serve  hot  with  such  breakfast  dishes 
as  ham  and  eggs,  or  sausages  and  pancakes. 

San  Mateo,  Col. 

CINNAMON  PRUNES 

1  pound  prunes  3  inch  stick  cinnamon 

2  slices  lemon  or  orange 

Wash  the  prunes  carefully,  cover  with  cold  water,  and  soak 
overnight.  Add  the  cinnamon  and  slices  of  lemon  or  orange. 
Cook  slowly  in  a  covered  utensil  until  tender.  If  cooked  very 
slowly,  no  sugar  will  be  needed.  Danville,  Pa. 

CRANBERRY  APPLE  SAUCE 

1.1/2  cupf  uls  sliced  apples  1  cupful  water 

1l/2  cupfuls  cranberries  1  cupful  sugar 

Wash,  pare  and  core  the  apples  and  slice  before  measuring. 
To  these  add  the  cranberries  and  water  and  cook  slowly  until 
soft.  Then  add  the  sugar  and  stir  until  the  sugar  is  thor- 
oughly dissolved.  Remove  and  serve  hot  with  meats  or  cold 
as  a  sauce  for  luncheon  or  supper. 

Good  Housekeeping  Institute 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  131 

GINGER  APPLES 

i  large  sour  apples  %  cupful  water 

1  slice  lemon  %  ounce  green  ginger  root 

*/2  cupful  sugar  %  teaspoonful  salt 

Pare  and  quarter  the  apples.  Place  them  in  a  buttered  bak- 
ing-dish; add  the  lemon,  sugar,  water,  salt,  and  ginger  root 
broken  in  pieces.  Bake  at  350°  F.  until  soft,  covering  the 
first  half  of  the  time.  Danville,  Pa. 

JELLIED  CRANBERRY  SAUCE 

1  quart  cranberries  1  cupful  water  2  cupfuls  sugar 

Wash  and  put  the  cranberries  through  the  food  chopper. 
Add  the  water  and  cook  six  minutes  from  the  time  they  begin 
to  boil,  add  the  sugar,  boil  three  minutes  longer,  and  pour 
into  a  cold  wet  mold  to  set.  Serve,  unmolded,  as  a  meat 
accompaniment.  Redding,  Conn. 

MAPLE  APPLE  SAUCE 

2  quarts  apples  1  lemon,    sliced    and    cut    into 
1%  cupfuls  maple-sirup  quarters 

Prepare  the  apples  by  paring,  coring,  and  cutting  into 
eighths.  Mix  all  the  ingredients  together  and  bake  in  a 
covered  earthenware  dish  in  a  350°  F.  oven  for  several  hours 
until  the  apples  are  tender  and  of  a  rich  dark  red  color. 
Use  as  a  meat  accompaniment.  Jamaica,  N.  T. 

PIQUANTE  FRUIT  COCKTAIL 

%  cupful  powdered  sugar  1  cupful  canned  cherries 

1/2  cupful  orange- juice  3  tablespoonfuls  chopped  crystal- 

H  cupful  grapefruit-juice  lized  ginger 

1  cupful  canned  pear  cubes 

Mix  together  the  sugar,  orange-juice,  and  grapefruit-juice  and 
chill.  Remove  pits  from  the  canned  cherries,  using  either  the 
white  or  red  variety,  and  cut  canned  pears  into  cubes  before 
measuring.  Place  the  fruit  in  cocktail  glasses,  fill  with  the 
liquid,  and  sprinkle  each  service  with  one-half  tablespoonful 
of  chopped,  crystallized  ginger.  San  Francisco,  Col. 


132  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

QUINCE  APPLE  SAUCE 

3  pints  sliced  sweet  apples  1  quart  boiling  water 

1  pint  sliced  quinces  1  cupful  brown  or  white  sugar 

Wash,  pare,  and  core  the  apples  and  quinces  and  slice  before 
measuring.  Add  the  boiling  water  and  cook  for  at  least  an 
hour  over  a  slow  fire  or  longer  in  a  fireless  cooker.  Ten 
minutes  before  taking  them  up,  add  the  sugar. 

Redd&ng,  Conn. 

RHUBARB  DE  LUXE 

4  cupfuls  rhubarb,  cut  small  *4  teaspoonful  cinnamon 

2  cupfuls  granulated  sugar  12  whole  cloves 
*/2  teaspoonful  mace  1  large  orange 

Place  the  ingredients  all  together  in  a  greased  casserole, 
adding  the  grated  rind  of  the  orange  as  well  as  the  juice  and 
pulp.  Cover  and  bake  until  the  rhubarb  is  tender.  If  very 
juicy,  uncover  during  the  last  fifteen  minutes  of  baking. 

8ausalito,  Col. 

RHUBARB  EN  CASSEROLE 

4  cupfuls  rhubarb  diced  but  not      1*4  cupfuls  brown  sugar 
peeled  1/2  cupful  seeded  raisins 

After  dicing,  wash  the  rhubarb  in  cold  water  but  do  not  drain 
it  very  thoroughly.  Put  it  in  the  casserole  together  with  the 
other  ingredients,  stir  well,  cover,  and  bake  at  350°  F.  until 
the  rhubarb  is  soft.  New  York*  N.  Y. 

SPICED  BANANAS 

4  bananas  1  cupful  water 

1  tablespoonful  salad  oil  2  tablespoonfuls  brown  sugar 

1/2  teaspoonful  cinnamon 

Select  ripe  fruit  and  brown  them  whole  in  the  oil.  Add  the 
rest  of  the  ingredients  and  simmer  until  the  bananas  are 
soft.  Serve  cold  as  a  relish.  Washington,  D.  C. 


Frozen  Dishes 

APRICOT  VELVET 

2  cnpfuls  dried  apricots  5  cupfuls  cold  water 

2  cnpfuls  sugar 

Clean  and  soak  the  apricots  overnight  in  the  cold  water. 
Simmer  in  the  same  water  until  very  soft.  Then  rnb  through 
a  coarse  strainer.  Add  the  sugar  to  the  strained  pulp  and 
heat  until  the  sugar  melts,  stirring  constantly.  Cool  thor- 
oughly and  freeze  in  the  usual  manner. 

San  Francisco,  Col. 

BANANA  SHERBET 

11/2  cupfuls  sugar  2  cupfuls  orange- juice 

1  cupful  water  2  tablespoonf uls  lemon- juice 
6  medium-sized  bananas                    1  egg-white 

2  tablespoonfuls  sugar 

Boil  the  water  and  sugar  together  for  five  minutes.  Cool 
thoroughly.  Mash  the  bananas  or  press  through  a  potato 
ricer.  Add  the  orange  and  lemon- juice  to  the  banana  pulp. 
Combine  with  the  sugar  sirup;  pour  into  the  freezer,  and 
partially  freeze.  Then  beat  the  egg-white  until  stiff,  add  the 
two  tablespoonfuls  of  sugar  and  beat  again.  Fold  into  the 
sherbet  and  freeze  about  five  minutes  longer,  or  until  stiff 
enough  to  serve.  Serve  garnished  with  diced  oranges. 

Good  Housekeeping  Institute 

CRANBERRY  MILK  SHERBET 

2  cnpfuls  cranberry  puree  3  tablespoonfuls  lemon-juice 
2  cupfuls  sugar  3  cupfuls  milk 

Add  the  sugar  to  the  cranberries  cooked  and  forced  through 
a  puree  sieve,  while  it  is  still  hot.  Stir  until  the  sugar  is  dis- 

133 


134  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

solved  and  add  Hie  lemon-juice  and  milk.  Pour  into  a  two- 
quart  freezer  and  freeze  as  usual,  using  three  parts  of  ice 
to  one  of  salt.  Good  Housekeeping  Institute 

FROZEN  CUSTARD 

1  quart  milk  *4  teaspoonf  ul  salt 
y2  cupful  sugar                                1  egg 

2  tablespoonfuls  cornstarch  2  teaspoonfuls  vanilla 

Scald  the  milk  in  a  double-boiler.  Mix  together  one-fourth 
cupful  of  sugar,  the  cornstarch  and  the  salt.  Pour  the 
scalded  milk  on  this  mixture  and  return  it  to  the  double- 
boiler.  Cook  fifteen  minutes.  Beat  the  egg  well  with  the 
rest  of  the  sugar.  Add  it  gradually  to  the  hot  milk  mixture 
and  cook  for  three  minutes  longer.  Remove  from  the  fire, 
let  cool  thoroughly,  add  vanilla  and  freeze. 

Good  Housekeeping  Institute 

GOLDEN  GLOW  ICE  CREAM 

2  quarts  milk  1  cupful  grated  pineapple 

1  tablespoonf  ul  flour  2  cupf  uls  sugar 

1  quart  can  apricots  1  cupful  hot  water 

2  oranges 

Boil  the  sugar  and  water  together  five  minutes.  Add  the 
grated  pineapple,  apricots  cut  fine  with  juice,  and  juice  and 
pulp  of  the  oranges.  Scald  the  milk,  add  the  flour  moistened 
with  two  tablespoonfuls  of  milk,  and  cook  two  minutes. 
Blend  the  milk  and  fruit  mixture,  cool,  and  freeze.  This 
recipe  makes  a  gallon.  Mt.  Vernon,  III. 

MANHATTAN  PUDDING 

iy2  cupfuls  orange- juice  1^2  cupfuls  powdered  sugar 

%  cupful  lemon- juice  %  cupful  chopped  almonds 

1  teaspoonful  vanilla  1  pint  heavy  cream 

Blanch  the  almonds  and  brown  them  in  the  oven  before  chop- 
ping. Mix  the  fruit  juices  and  half  the  sugar  together.  Let 
stand  until  the  sugar  is  thoroughly  dissolved.  Turn  mixture 
into  a  brick  or  fancy  mold  which  has  been  chilled.  Whip 
the  cream,  adding  the  rest  of  the  sugar,  the  vanilla,  and  the 
chopped  almonds  j  pour  over  the  first  mixture,  filling  this 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  135 

mold  to  the  very  top.  Adjnst  cover  and  seal  with  a  strip  of 
cheese-cloth  which  has  been  dipped  in  melted  butter  or  mar- 
garin.  The  ice  hardens  the  fat  and  a  perfect  seal  is  formed. 
Pack  in  equal  parts  of  ice  and  salt  and  let  stand  three  and 
one-half  hours.  LeEoy,  N.  3T. 

PEACH  CREAM  SHERBET 

2  cupfuls  mashed  fresh  peaches      1  cupful  sugar 

1  cupful  cream  Chopped  maraschino  cherries 

Sprinkle  the  sugar  over  the  peaches  and  let  stand  for  three 
hours.  Fold  in  the  cream  whipped  stiff  and  freeze.  Garnish, 
when  serving,  with  chopped  maraschino  cherries.  Canned 
peaches  may  be  used,  in  which  case  reduce  the  sugar  to  three- 
fourths  cupful.  Good  Housekeeping  Institute 

PRUNE  ICE  CREAM 

1  pound  prunes  3  cupfuls  milk 
Juice  1  lemon                                     1  cupful  cream 
iy2  cupfuls  sugar  %  teaspoonf ul  salt 

Wash  the  prunes,  soak  overnight,  and  cook  slowly,  in  water 
to  cover,  until  tender.  Then  add  the  sugar  and  lemon- 
juice.  Allow  to  simmer  ten  minutes;  strain  the  juice.  Pit 
the  prunes  and  strain  the  pulp  through  a  potato-ricer.  Add 
to  the  milk  and  cream  combined  with  the  salt;  cool  and 
freeze.  Sauqutit,  N.  Y. 

1 ' POMEGRANATE "  ICE 

2  cupfuls  water  ^4  cupful  lemon-juice 
1  cupful  sugar  Grated  rind  1  orange 

2   cupfuls  blood   orange-juice 

Make  a  sirup  by  boiling  the  water  and  sugar  about  five 
minutes.  Add  the  fruit  juice,  cool,  strain,  add  the  grated 
rind,  and  freeze.  New  York,  N.  Y. 


Hors  D'  Oeuvres 


ITALIAN  CANAPE 

8  hard-cooked  eggs  6  tablespoonfuls     thin     mayon- 

€  rounds  pimiento  naise 

Finely-diced  celery 

For  each  individual  serving  place  one-half  of  a  hard-cooked 
egg,  cut  crosswise,  cut  side  down  on  a  round  pimiento  slightly 
larger  than  the  egg.  Pour  a  tablespoonful  of  mayonnaise 
over  each  serving  and  sprinkle  the  whole  with  finely-diced 
celery.  Sato  Francisco,  Col. 

PINEAPPLE  COCKTAIL 

1  pineapple  %  cupful  orange-juice 

1  cupful  sugar  %  cupful  grapefruit-juice 

1/2  cupful  coconut  %  cupful  water 

Boil  the  sugar  and  water  together  for  five  minutes,  cool,  and 
add  the  fruit  juices.  Cut  fresh  pineapple  cylinders,  using  an 
apple-corer,  put  in  glasses  with  the  coconut,  and  cover  with 
the  sirup.  Victoria,  B.  C. 

PRUNES  IN  BELGIAN  STYLE 

12  large  prunes  1  teaspoonful  chopped  pecans 

2-ounce  package  cream  cheese         1  teaspoonful  chopped  walnuts 
1  or  2  tablespoonfuls  cream  or     1  teaspoonful  lemon- juice 

milk  1  teaspoonful  melted  butter 

Dash  cayenne  pepper  Paprika 

Buttered  toast 

Wash  and  soak  prunes  in  cold  water  for  several  hours,  then 
steam,  chill,  and  remove  the  pits.  Stuff  them  with  the  fol- 
lowing mixture:  Mash  the  cream  cheese  with  enough  cream 
or  milk  to  soften;  add  the  cayenne  pepper,  chopped  nuts, 

136 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  137 

lemon-juice  and  melted  butter.  If  possible  the  prunes  should 
be  pitted  through  the  pointed  end  and  not  through  the  sides; 
they  are  then  filled  from  the  top  and  placed  upright  on  tiny 
strips  of  buttered  toast,  two  prunes  to  a  serving.  Let  the 
filling  protrude  from  the  top  of  the  prunes  and  sprinkle  with 
paprika.  Beechwood  Park,  Pa. 

EUSSIAN  ROSETTES 

6  slices  cooked  beets  White  lettuce  leaves 

French  dressing  6  gherkins 

1   hard-cooked    egg-yolk 

Have  beets  sliced  uniform  in  size  and  thickness.  Marinate 
them  in  French  dressing  for  half  an  hour.  Then  drain  them 
well  and  place  each  on  small  white  lettuce  leaves  on  a  tiny 
plate.  Select  very  small  gherkins  and  cut  them  in  slices 
lengthwise  and  arrange  them  on  the  beet  slices  with  the  ends 
radiating  from  the  center.  Squeeze  a  little  pounded  yolk 
of  hard-cooked  egg  through  the  pastry  tube  into  the  very 
center  of  the  rosette,  for  decoration. 

Beechwood  Park,  Pa. 

SARDINE  CANAPES 

1  small  box  sardines  %  teaspoonful  pepper 

2  hard-cooked  eggs  Dash  cayenne  pepper 
1  tablespoonful  butter  1  green  pepper 

1  teaspoonful  lemon-juice  1  pimiento 

Vs  teaspoonful  salt  Rounds  of  bread 

Cut  stale  bread  into  rounds  a  little  larger  than  a  silver  dollar, 
saute  these  lightly  to  a  delicate  brown,  and  set  them  aside  to 
^ool.  Remove  the  skins  and  bones  from  the  sardines  and 
to  the  flesh  minced,  add  the  yolks  of  the  hard-cooked  eggs 
forced  through  a  sieve,  the  butter  melted,  the  lemon-juice 
and  seasonings.  Spread  smoothly  on  the  rounds  of  bread. 
Chop  the  whites  of  the  eggs  fine.  Prepare  the  pepper  by 
freeing  it  from  seeds  and  white  skin,  then  chopping  it  very 
fine.  Cut  the  pimiento  into  long,  thin  strips;  with  these 
divide  the  little  canapes  into  quarters.  Fill  two  diagonal 
quarters  with  the  chopped  egg-whites  and  the  other  two 
with  the  chopped  green  pepper.  Serve  on  tiny  plates. 

Beechwood  Park,  Pa. 


138  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

SARDINES  A  LA  TARTARE 

6  sardines  Tartare  sauce 

6  strips  bread  Capers 

Pimiento 

Skin  the  sardines  and  remove  the  backbones.  Cut  strips  of 
bread  the  same  size  and  shape  of  the  sardines  and  fry  them  a 
golden  brown.  When  cool,  arrange  the  fish  on  these  croutons, 
coat  them  with  the  sauce  and  garnish  with  capers  and  bits  of 
pimiento.  Beeckwood  Park,  Pa* 


SMOKED  BEEF  TONGUE  CANAPES 

6  rounds  bread  %  teaspoonful  paprika 

1  tablespoonful  butter  6  slices  beef  tongue 

%  teaspoonful  mustard  6  slices  pickle 

Cut  the  bread  in  rounds  with  a  small  scalloped  cutter  and 
saute  a  delicate  brown.  Rub  the  butter,  mustard  and  paprika 
to  a  smooth  paste.  Spread  the  prepared  bread  with  this 
mixture.  Cut  the  tongue  with  the  scalloped  cutter  and  place 
on  the  mustard  butter.  Arrange  a  cross-cut  segment  of 
pickle  on  the  tongue  and  serve.  Beechwood  Park,  Pa. 


STUFFED  CUCUMBERS 

1  long  cucumber  2  hard-cooked  egg-yolks 
French  dressing  1  tablespoonful  butter 

2  boned  sardines  Sprig  parsley 

Pimiento  stars 

."Without  paring,  cut  the  cucumber  crosswise  into  pieces  about 
one  and  one-half  inches  in  length.  Then  cut  away  strips  of 
peel  horizontally  all  around  the  cucumber  slices,  leaving  a 
striped  green  and  white  effect.  Now  scoop  out  the  centers 
of  the  cucumber  slices  to  form  cups,  place  in  a  marinade  of 
French  dressing,  and  let  stand  in  the  refrigerator  for  an  hour. 
Meanwhile,  chop  the  pulp  very  fine.  Chop  the  egg-yolks,  add 
the  butter,  sardines,  and  parsley  minced.  Mix  well  and  add 
the  cucumber  pulp  at  the  last  moment.  Fill  the  cucumber 
cups  with  the  mixture  piled  high  in  the  centers,  and  top  with 
a  star  of  pimiento.  Beechwood  Park,  Pa. 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  139 

SUMMER  CANAPE 

1  slice  raw  tomato  ^  hard-cooked  egg 

^4  teaspoonful  chopped  chives         Well-seasoned  French  dressing 

The  egg  should  be  sliced  lengthwise.  Put  the  sliced  side  down 
on  the  tomato,  pour  over  the  French  dressing,  and  sprinkle 
with  chives.  This  makes  an  individual  serving. 

New  York,  N.  T. 

TOMATO  BASKETS  WITH  ASPARAGUS  TIPS 

3  small  even-sized  ripe  tomatoes    J  1  can  green  asparagus  tips 
Sauce  Vinaigrette  '  French  dressing 

1  Parsley  or  lettuce 

Scald  the  skin  of  the  tomatoes  and  place  on  the  ice  to  become 
firm.  In  an  hour,  cut  them  in  halves  crosswise  and  remove  a 
thin  slice  from  the  bottom  of  each  so  that  it  will  stand  erect 
and  firm.  Then  place  the  tomatoes  in  a  marinade  of  French 
dressing  made  with  tarragon  vinegar  and  oil  and  highly 
seasoned.  Return  them  to  the  refrigerator.  Meantime,  pre- 
pare the  asparagus  tips.  Freshly  cooked  ones  may  be  used, 
as  preferred.  Cut  the  tips  to  a  length  of  an  inch  and  a  half 
and  place  them  in  French  dressing  for  a  few  minutes.  Just 
before  serving,  pierce  the  cut  side  of  the  tomatoes  and  place 
/:he  tips  in  an  upright  position  in  them,  cover  the  tops  of  the 
tomatoes  between  the  tips  with  Sauce  Vinaigrette,  and  serve 
cold  on  a  bed  of  parsley  or  white  heart  leaves  of  lettuce. 

Beechwood  Park,  Pa. 


Jams,  Jellies,  and  Marmalades 

CARROT  MARMALADE 
3  pounds  carrots  6  cupfuls  sugar  5  large  lemons 

Wash,  and  scrape  the  carrots;  cut  them  in  dice  and  cook 
in  boiling  water  until  tender.  Let  the  water  cook  down  as 
much  as  possible;  drain,  saving  the  liquor,  which  should  not 
be  more  than  one-half  to  one  cupful.  Pare  thinly  the  yellow 
rind  from  the  lemons  and  put  it  and  the  carrots  through  the 
food-chopper.  To  this  mixture  add  the  carrot  liquor,  the 
sugar  and  the  juice  of  the  lemons.  Cook,  stirring  frequently 
until  the  mixture  is  the  consistency  of  any  marmalade — 
about  forty-five  minutes.  Pour  into  sterilized  glasses  and 
cover  with  paraffin  when  cold.  Concord,  Mass. 

CRANBERRY  CONSERVE 

1  quart  cranberries  3  oranges 

Sugar  1  cupful  seeded  raisins 

Cook  the  cranberries  in  barely  enough  water  to  float  them. 
"When  all  the  berries  are  broken  and  the  fruit  has  cooked  to 
a  mush,  measure  the  mixture  and  add  an  equal  amount  of 
sugar,  the  pulp  and  grated  rind  of  the  oranges  and  the  raisins. 
Simmer  the  conserve  until  very  thick,  then  pour  into  clean, 
hot,  sterilized  glasses.  Concord,  Mass. 

FOUR-FRUIT  MARMALADE 

1  orange  1  grapefruit 

1  lemon  1  apple 

Sugar 

Choose  in  each  case  good-sized  fruit.  Wash  the  fruit,  pare 
the  apple,  and  cut  in  halves  the  orange,  lemon,  and  grape- 
fruit. Squeeze  the  juice  from  the  orange  and  lemon.  Remove 

140 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  141 

the  seeds  from  the  grapefruit  and  take  out  the  pulp  with  a 
spoon ;  remove  the  center  core  and  tough  partitions  from  the 
grapefruit  and  put  the  orange,  lemon,  and  grapefruit  skins 
and  the  apple  through  the  food-chopper.  Combine  with  the 
fruit  juices  and  measure.  Allow  three  times  the  measure  of 
water,  combine,  and  let  stand  overnight.  Next  morning  boil 
one  hour.  Let  stand  until  the  next  day,  then  cook  with  an 
equal  measure  of  sugar,  added  hot,  about  one  hour  or  until 
of  the  right  consistency.  Pour  into  sterilized  glasses  and 
seal  when  set.  Concord,  Mass. 

GINGER  PEARS 

4  pounds  sliced  pears  2  ounces  green  ginger  root 
3  pounds  sugar  2  lemons 

Select  hard,  green  pears;  pare  and  slice  them  very  thin. 
Scrape  and  cut  the  ginger  root  into  tiny  pieces,  and  squeeze  a 
little  lemon- juice  over  it.  Cover  the  pears  with  the  sugar 
and  let  them  stand  for  several  hours.  Then  place  them  over 
a  slow  fire  and  simmer,  add  the  ginger  root  and  the  juice  and 
grated  rind  of  the  lemons.  When  clear  and  very  thick,  re- 
move from  the  fire  and  pour  into  sterilized  jars;  seal  hot. 
The  pear  slices  should  remain  distinct  and  unbroken,  but 
should  be  almost  transparent.  Beechwood  Park,  Pa. 

GOOSEBERRY  BAR-LE-DUC 

6  pounds  gooseberries         1  pint  vinegar  9  pounds  sugar 

Select  gooseberries  which  are  just  turning  color  and  "head 
and  tail ' '  them.  Combine  with  half  the  sugar  and  the  vinegar. 
Cook  twenty  minutes  and  add  the  rest  of  the  sugar.  Continue 
the  cooking  for  about  forty-five  minutes  or  until  the  bar-le-duc 
is  of  a  sirupy  consistency.  Put  into  hot,  sterilized  glasses, 
allow  to  stand  covered  in  the  sun  until  thoroughly  set,  then 
cover  with  paraffin.  Concord,  Mass. 

GREEN  TOMATO  PRESERVE 

5  quarts  green  tomatoes          5  lemons  10  cupfuls  sugar 

"Wash  and  slice  the  tomatoes  before  measuring.  Slice  the 
lemons  very  thin.  In  a  bowl  place  the  tomatoes,  lemons,  and 
sugar  in  layers.  Let  stand  overnight.  In  the  morning  cook 


142  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

slowly  until  the  tomatoes  are  tender  and  the  mixture  thick- 
ened. The  time  required  will  be  about  two  hours.  This 
recipe  will  fill  ten  half -pint  jars.  Lawrence,  Mass. 

HARLEQUIN  CONSERVE 

25  yellow  peaches  1  pineapple 

1  pound  white  grapes  1  orange 

10  red  plums  *4  pound  blanched  almonds 

Sugar 

"Wash  all  the  fruit  thoroughly.  Pare  the  peaches,  plums,  and 
pineapple  and  cut  all  into  small  pieces.  Halve  the  grapes 
and  remove  the  seeds,  using  a  small  pointed  knife  for  the 
purpose.  Slice  the  orange  as  thin  as  possible  without  re- 
moving the  peel,  and  cook  all  the  fruit  together  over  a  slow 
fire  until  soft  and  well  blended.  Measure,  and  allow  three- 
fourths  of  a  cupful  of  sugar  to  each  cupful  of  fruit.  Cook 
very  gently  for  twenty  minutes,  then  add  the  almonds, 
chopped,  and  continue  cooking  very  slowly,  stirring  occasion- 
ally until  the  conserve  is  thick  and  clear;  this  will  require 
two  hours  or  longer.  Pour  into  sterilized  glasses  and  seal 
when  cool.  Beechwood  Park,  Pa. 

MINT  JELLY 

1  peck  apples  Sugar 

Bunch  mint  leaves  Green  coloring 

•Cut  up  the  apples,  first  washing  and  removing  the  blossom 
end.  Do  not  pare  or  core.  Just  cover  with  cold  water  and 
boil  to  a  mush.  Drain  through  a  jelly  bag  and  allow  to  stand 
overnight.  Next  day  measure  the  juice  and  bring  to  the 
boiling  point.  Boil  hard  for  twenty  minutes,  skimming  fre- 
quently. Allow  three-fourths  measure  of  sugar  to  the  original 
measure  of  juice,  heat,  and  add  to  the  juice.  Again  bring 
to  the  boiling  point,  and  boil  five  minutes.  Wash  the  mint 
and  bruise  some  of  the  leaves  slightly,  by  pressing  between 
the  fingers.  Hold  mint  in  hand  and  pass  it  through  and 
through  the  apple  sirup,  until  the  mint  flavor  is  obtained. 
This  process  takes  the  last  three  minutes  of  the  cooking. 
Add  a  bit  of  vegetable  green  coloring  paste.  Pour  into  steril- 
ized glasses  and  allow  to  set  thoroughly  before  covering  with 
paraffin.  Concord,  Mass. 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  143 

ORANGE  AND  QUINCE  CONSERVE 

7  pounds  quinces  8  oranges 

3  quarts  water  9  pounds  sugar 

Pare  and  core  the  quinces  and  boil  the  skins  and  cores  in  the 
water  until  tender,  then  strain  through  a  jelly  bag.  To  this 
juice  add  the  quinces  chopped  fine  and  the  rind  of  two 
oranges,  also  chopped  fine.  Simmer  until  the  quinces  are 
tender,  then  add  the  sugar  heated  slightly  and  the  juice  from 
the  oranges.  Simmer  two  hours  or  until  the  mixture  will 
jelly  when  dropped  on  a  cold  plate.  Pour  into  clean,  hot, 
sterilized  glasses.  Seal  when  cold.  Concord,  Mass. 

ORANGE  MARMALADE 

3  whole  oranges  Juice  3  lemons 

Water  Sugar 

Wash,  slice  paper-thin,  and  cut  in  pieces  the  oranges.  Add 
the  lemon-juice.  Measure  the  juice  and  pulp,  then  add  an 
equal  quantity  of  cold  water.  Let  stand  uncovered  for  twenty- 
four  hours.  Boil  uncovered  for  one  hour;  again  let  stand 
twenty-four  hours.  Add  an  equal  quantity  of  sugar  and  boil 
till  jelly  is  formed.  Turn  into  hot,  sterilized  glasses.  This 
makes  from  eight  to  ten  glasses  of  mild,  clear  jelly  with  the 
fruit  suspended  in  it.  Monrovia,  Col. 

PEACH  AND  ORANGE  MARMALADE 

24  peaches  4  oranges  3^2  pounds  sugar 

Peel  the  peaches,  remove  the  stones,  and  cut  them  in  thin 
slices.  "Wash  and  peel  the  oranges,  cut  the  skins  into  thin 
strips,  and  the  oranges  themselves  into  small  pieces.  Com- 
bine all  and  add  the  sugar.  Let  stand  covered  overnight.  In 
the  morning  bring  the  mixture  gradually  to  the  boiling  point 
and  simmer  gently  until  thick  and  the  consistency  of  mar- 
malade— about  two  hours.  Pour  into  clean,  hot,  sterilized 
glasses.  New  Eochelle,  N.  Y. 

PLUM  CONSERVE 

6  pounds  plums  2  pounds  seedless  raisins 

6  pounds  sugar  1  pound  walnut-meats 

4  oranges 


144  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

Pit  the  plums  and  cut  into  quarters,  add  the  sugar,  raisins, 
and  oranges,  the  latter  having  been  put  through  the  food- 
chopper.  Simmer  for  two  and  one-half  hours,  adding  at  the 
end  of  two  hours  the  walnuts  chopped  coarsely.  The  mixture 
should  be  jelly-like  in  consistency  when  done.  Pour  into  hot, 
sterilized  jars;  paraffin  when  cold  and  set. 

Concord,  Mass. 

RED  PEPPER  JAM 

12  large  red  sweet  peppers  1  pint  vinegar 

1  tablespoonful  salt  3  cupfuls  sugar 

Remove  the  seeds  from  the  peppers  and  put  through  a  chop- 
per, using  the  medium  knife.  Sprinkle  with  salt  and  let  stand 
three  or  four  hours.  Drain,  put  in  a  kettle,  and  add  the 
vinegar  and  sugar.  Boil  gently  until  the  consistency  of  jam — 
about  one  hour.  Pour  into  sterilized  glasses  and  when  cold 
cover  with  paraffin.  This  makes  six  glasses. 

Brookline,  Mass. 

RUTH'S  RHUBARB  MARMALADE 

1  lemon  4  pounds  rhubarb 

2  oranges  1  pound  seedless  raisins 

3  pounds  sugar 

Remove  the  juice  from  the  lemon  and  oranges  and  combine 
with  the  rhubarb,  cut  into  small  pieces.  Chop  the  rind  of 
the  lemon  and  oranges,  and  the  seedless  raisins  fine,  and  add 
to  the  rhubarb.  Mix  all  and  let  stand  one-half  hour.  Add 
the  sugar,  bring  to  a  boil,  and  simmer  one  hour,  stirring  very 
frequently.  "When  the  mixture  becomes  thick,  pour  into  hot, 
wet,  sterilized  glasses  and  allow  to  stand  until  cool.  When 
dry,  cover  with  paraffin.  Concord,  Mass. 

SLIPPED  GRAPES  WITH  ORANGES 
1  quart  wild  grapes  Skins  2  oranges  Sugar 

Put  the  skins  of  the  oranges  through  a  food-chopper,  measure, 
add  three  times  as  much  cold  water,  and  let  stand  overnight. 
The  next  day  simmer  for  two  hours  and  again  let  stand  over- 
night. Slip  the  grapes  separating  the  pulp  from  the  skins 
and  adding  all  small  or  unripe  ones  to  the  pulp.  Simmer  the 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  145 

pulp  and  skins  separately  for  fifteen  minutes,  then  sift  the 
pulp  through  a  fruit  press,  add  to  the  grape  skins  and  simmer 
fifteen  minutes  longer.  Combine  with  the  chopped  orange 
skins,  and  to  every  three  cupfuls  of  this  mixture,  add  two 
and  one-half  cupfuls  of  sugar,  and  simmer  until  it  jellies 
when  a  small  amount  is  tried  on  a  cool  plate.  Pour  into 
small  sterilized  glasses  and  seal  when  cool. 

Redding,  Conn. 

STRAWBERRY  JELLY 

4  cupfuls  strawberries  4  cupfuls  sugar 

3  tablespoonfuls  lemon-juice 

"Wash  and  hull  the  strawberries.  Add  the  sugar,  heated,  and 
place  over  a  slow  fire  until  enough  juice  is  drawn  out  to  pre- 
vent burning.  Add  the  lemon-juice,  strained,  and  allow  the 
mixture  to  simmer  gently,  skimming  frequently  until  a  very 
little  dropped  on  a  cold  plate  will  jelly.  Pour  into  hot, 
sterilized  glasses  and  when  thoroughly  dry  and  cool,  cover 
with  hot  paraffin. 

WHITE  GRAPE  CONSERVE 

White  grapes  Sugar 

Wash  and  cut  the  grapes  into  small  pieces  without  removing 
the  seeds.  Cook  without  adding  water  until  very  soft. 
Press  through  a  sieve  and  simmer  the  pulp  for  fifteen  minutes. 
Add  one  and  one-half  cupfuls  of  sugar  for  each  pint  of  juice, 
and  cook  until  clear  and  of  a  pale  green.  Pour  into  small 
sterilized  glasses  and  seal  when  cold.  Beechwood  Park,  Pa. 


Meat 

ARABIAN  STEW 

6  lean  pork  chops  2  tomatoes 

6  tablespoonfuls  raw  rice  1  green  pepper 

1  large  onion  %  teaspoonful  pepper 

3  cupfuls  hot  water  3  teaspoonfuls  salt 

Sear  the  chops  on  both  sides  in  a  hot  frying-pan,  then  remove 
to  a  casserole.  On  each  chop  place  one  tablespoonful  of  rice, 
a  slice  of  onion,  a  slice  of  tomato  (or  the  equivalent  in  stewed 
tomatoes),  and  two  strips  of  green  pepper.  Sprinkle  over  all 
the  salt  and  pepper.  Add  the  hot  water,  cover,  and  bake  from 
three  to  four  hours  in  an  oven  registering  350°  F. 

Good  Housekeeping  Institute 


BACONIZED  MEAT  BALLS 

4  thin  slices  bacon  %  teaspoonful  pepper 

1  cupful  cracker  crumbs  ^4  teaspoonful  onion  salt 

1/2  cupful  hot  water  %  teaspoonful  celery  salt 

1  pound  ground  round  steak  *4  teaspoonful  thyme 

1  egg  y±  teaspoonful  sage 

1  teaspoonful  salt  *4  teaspoonful  allspice 
2  tablespoonfuls  flour 

Cut  the  bacon  into  small  cubes  and  saute  until  crisp.  Add 
the  cracker  crumbs,  stirring  thoroughly  until  well  mixed. 
Then  add  the  hot  water  and  stir  again.  Turn  into  a  mixing 
bowl  and  add  the  ground  steak,  the  egg  slightly  beaten,  the 
salt,  pepper,  onion  salt,  celery  salt,  thyme,  sage  and  allspice. 
Mix  well,  form  into  balls,  and  roll  in  flour.  Saute  well  on  all 
sides  in  hot  fat  and  serve  with  a  gravy  made  from  the  juices  in 
the  pan.  This  same  mixture  may  be  formed  into  a  loaf  and 
baked  in  a  400°  F.  oven.  Berkeley,  Cal. 

146 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  147 

BAKED  APPLES  STUFFED  WITH  SAUSAGES 
6  good-sized  tart  apples  1  cupful  cooked  sausage  meat 

Scoop  out  the  centers  of  the  apples,  leaving  a  thick  shell, 
and  cut  all  the  pulp  possible  from  the  core.  Chop  this  and 
mix  with  the  sausage  meat.  Refill  the  apples  with  this  mix- 
ture, heaping  the  filling,  and  bake  in  a  400°  F.  oven  until 
the  apples  are  tender.  Serve  with  baked  or  fried  potatoes 
for  luncheon  or  supper,  or  as  a  garnish  to  roast  chicken  or 
pork.  Concord,  Mass. 

BAKED  LIVER  WITH  VEGETABLES 

2  pounds  beef  liver  3  slices  bacon 

1  large  onion,  sliced  12  small  potatoes 

1  tablespoonful  drippings  %  cupful  flour 

1  cupful  stewed  tomatoes  2  cupfuls  celery,  diced 
y2  cupful  hot  water  1  teaspoonf ul  salt 

%  teaspoonful  pepper 

Heat  the  drippings  in  a  pan  that  has  a  tight  cover.  Add  to 
this  the  onion  and  the  celery.  Cook  slightly.  Dredge  the 
liver,  which  should  not  be  sliced,  with  a  little  of  the  flour 
and  lay  in  the  pan.  Arrange  the  bacon  over  the  top,  add  the 
hot  water  and  the  salt,  and  bake,  covered,  in  a  450°  F.  oven 
for  one-half  hour.  Then  put  in  the  potatoes,  pared  and 
halved.  Recover  and  bake  until  the  potatoes  are  done;  re- 
move lid  and  brown  the  bacon.  Dish  the  meat  and  vege- 
tables, add  to  the  liquid  in  the  pan  the  rest  of  the  flour,  stir 
until  smooth,  and  add  the  tomatoes.  Season  with  pepper 
and  more  salt,  if  needed.  Serve  the  sauce  in  a  separate  dish. 

Cedar  Eapids,  la. 

BEEF  BRAINS  A  LA  MACOLA 

2  pairs  beef  brains  1  clove  garlic 
Few  peppercorns  2  teaspoonf  uls  salt 

1  tablespoonful  vinegar  2  cupfuls  canned  tomatoes 

1  bay-leaf  ^  sweet  green  pepper 

2  small  onions  4  tablespoonfuls  flour 
2  tablespoonfuls  olive  oil  1  cupful  hot  water 

Toast 


148  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

Soak  the  brains  in  cold  water  for  one  hour;  remove  all  the 
membrane,  and  parboil  for  twenty  minutes  in  boiling  water 
to  cover  with  the  peppercorns,  vinegar,  bay-leaf,  one  onion 
sliced,  and  one-half  teaspoonf ul  salt.  Then  drain ;  when  cold, 
drain  again.  Meanwhile  heat  the  oil  in  a  saucepan,  add  one 
onion,  the  garlic  and  sweet  pepper  all  chopped  fine  and  cook 
until  the  onion  is  golden  brown,  then  add  the  flour ;  and  then 
tomatoes.  Bring  to  a  boil,  add  the  water  and  one  and  one- 
half  teaspoonfuls  of  salt.  To  this  sauce  add  the  brains  cut 
up  in  small  pieces.  Let  boil  up  well  and  serve  on  toast. 

Porterville,  Col. 


BEEF  KIDNEY,  CREOLE  STYLE 

1  beef  kidney  1  pint  canned  tomatoes 

1  thick  slice  bacon  1  teaspoonful  salt 

2  tablespoonfuls  chopped  suet  %  teaspoonful  cayenne  pepper 
4  tablespoonfuls  flour  %  teaspoonful  curry  powder 

1  sweet  pepper  Buttered  toast  fingers 

4  onions 

Trim  the  fat  from  a  fresh  kidney  and  cut  in  three-quarter- 
inch  slices.  Dredge  with  the  flour.  Try  out  the  chopped 
bacon  and  suet  in  a  deep  saucepan,  add  the  kidney,  chopped 
onions,  and  pepper,  and  toss  and  turn  until  the  meat  is 
thoroughly  seared  and  coated  with  a  rich  brown  gravy.  Then 
add  the  tomatoes  and  seasonings,  cover  closely  and  simmer 
three-quarters  of  an  hour.  Serve  very  hot,  on  fingers  of 
buttered  bread  crisped  in  the  oven.  Redding,  Conn. 


BEEP  LOAF 

2  pounds  ground  round  steak  %  small  white  onion,  chopped 

%  cupful  white  rolled  oats  2  cupfuls  canned  tomatoes 

1  dozen  ripe  olives,  chopped  3  teaspoonfuls  salt 

^4  teaspoonful  pepper 

Mix  in  the  order  given,  season  with  salt  and  pepper,  and 
bake  in  a  400°  F.  oven  for  one  hour  in  a  bread  pan.  Remove 
loaf  from  pan  and  make  a  gravy  from  the  liquor. 

San  Francisco,  Col. 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  149 

BEEF  LOAF  WITH  BICE 

1  pound  round  steak  ground  1  green  pepper,  minced 

1  minced  onion  1  teaspoonful  cornstarch 

1  cupful  water  %  tablespoonful  margarin 

2  cupfuls  cold  boiled  rice  %  teaspoonful  celery  salt 
1  cupful  stewed  tomatoes  Salt 

Pepper 

Mix  together  the  beef,  onion,  water,  chopped  green  pepper, 
one  and  one-half  teaspoonfuls  of  salt,  and  one-fourth  tea- 
spoonful  of  pepper.  Bake  fifteen  minutes  at  400°  F.  in  a 
loaf  pan.  Then  spread  rice  on  top  and  dot  over  with  bits 
of  margarin.  Bake  about  three-quarters  of  an  hour  longer. 
Turn  out  on  a  platter  and  surround  with  a  sauce  made  by 
cooking  the  tomatoes  with  the  celery  salt,  one-eighth  tea- 
spoonful  of  pepper,  and  one-fourth  teaspoonful  of  salt. 
Thicken  with  the  cornstarch  mixed  in  a  little  cold  water. 
Celery-seed  may  be  used  in  place  of  the  celery  salt,  if  desired. 

E.  Orange,  N.  J. 

BREAKFAST  BACON 

5  ounces  bacon  cut  in  strips  1  teaspoonful  sugar 

4  large  baking  apples  %  teaspoonful  pepper 

1/2   cupful   cornmeal 

Saute  bacon  until  crisp,  remove  to  hot  platter.  Slice  apples, 
dust  in  cornmeal  and  saute  in  bacon  fat.  Arrange  on  platter 
surrounded  with  bacon,  sprinkle  with  sugar  and  serve  imme- 
diately. Philadelphia,  Pa. 

BROILED  HAMBURG  STEAK 

1^2  pounds  ground  beef  1  tablespoonful  butter 

iVs  teaspoonfuls  salt  1  tablespoonful  minced  parsley 

%  teaspoonful  black  pepper  1  tablespoonful  lemon-juice 

Few  grains  paprika 

Select  round  or  flank  steak  and  have  it  ground  with  two  ounces 
of  suet.  Season  with  one  teaspoonful  of  salt  and  the  pepper. 
Mix  it  well,  then  place  it  on  a  meat  board  and  gently  and 
lightly  form  it  into  an  oblong  cake  about  an  inch  thick.  Heat 
the  broiler  very  hot  and  rub  it  over  well  with  a  piece  of  suet, 
then  place  the  meat  cake  on  the  hot  bars  and  broil  for  twelve 
minutes,  turning  once,  using  a  broad  spatula  or  pancake 


150  GOOD  HOUSEKEEPING'S  ±JOOK  OF  MENUS 

turner.  Serve  the  steak  on  a  hot  platter  with  mattre  d'hotel 
butter  rubbed  over  it.  To  make  this  butter,  blend  together 
the  butter,  parsley,  and  lemon-juice,  adding  the  latter  grad- 
ually, and  season  with  one-eighth  teaspoonful  of  salt  and  the 
paprika.  Accompany  with  French  fried  potatoes. 

Beechwood  Park,  Pa. 


CABBAGE  ROLLS 

1  small  cabbage  1  cupful  raw  rice 

1  pound  ground  steak  l*/2  teaspoonfuls  salt 

1  onion,  minced  1  egg 

1  teaspoonful  cinnamon 

Boil  the  cabbage  in  salted  water  until  the  leaves  are  soft 
enough  to  roll  without  breaking.  Drain,  and  when  cool  enough 
to  handle,  cut  the  leaves  into  squares  of  about  six  inches.  Mix 
the  steak,  rice,  onion,  cinnamon,  salt,  and  egg  beaten  in  a 
mixing  bowl.  Put  a  heaping  teaspoonful  of  the  mixture  on 
each  square  of  cabbage  and  roll  into  rolls  as  nearly  finger 
thickness  as  is  possible.  Have  ready  a  large  kettle  of  boiling, 
salted  water  and  put  into  it  a  colander  or  some  similar 
device  for  keeping  the  rolls  off  the  bottom  of  the  kettle,  as 
they  burn  easily.  Lay  the  rolls  carefully  in  the  colander; 
have  water  enough  in  the  kettle  to  cover  them.  Cover  and 
boil  gently  for  forty-five  minutes  or  until  the  rice  is  done. 
Serve  with  drawn  butter  sauce.  If  the  flavor  of  cinnamon 
is  not  liked,  omit  and  add  one-fourth  teaspoonful  of  pepper. 

Syracuse,  N.  Y. 

CASSEROLE  CHICKEN  (FIRELESS) 

1  fowl  Pepper 

Flour  }4  pound  salt  pork 

Salt  1  quart  milk 

Cut  up  the  fowl  and  roll  each  piece  in  flour  well  seasoned 
with  salt  and  pepper.  Unless  the  fowl  is  very  fat,  add  the 
salt  pork  cut  in  tiny  cubes.  Arrange  in  a  deep  casserole  and 
cover  with  the  milk  scalded.  Heat  a  soapstone  radiator  to 
450°  F.  Place  the  casserole  on  top  of  the  radiator  in  the 
fireless  cooker  and  bake  for  five  hours.  Reheat  before  serving. 

Concord,  Mass. 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  151 

CHICKEN  GELATIN 

2  cupfuls  cooked  diced  chicken  %  teaspoonf ul  paprika 

2  tablespoonfuls  granulated  gel-  Salt 

atin  1  hard-cooked  egg 

2  cupfuls  boiling  chicken  stock  Stuffed  olives 

14  teaspoonful  pepper  Lettuce  or  watercress 

y±  teaspoonful  celery  salt  Mayonnaise 

1/2  cupful  cold  water 

Soak  the  gelatin  in  the  cold  water  until  softened.  Then  dis- 
solve it  in  the  boiling  chicken  stock  and  add  the  pepper, 
celery  salt,  paprika,  and  salt,  if  sufficient  was  not  added  when 
the  chicken  was  cooked.  Stir  well  and  cool.  When  beginning 
to  set,  add  the  chicken  meat.  Pour  into  wet  individual  molds 
in  the  bottom  of  which  are  slices  of  hard-cooked  egg  in  rings 
of  slices  cut  from  stuffed  olives.  Chill  thoroughly  and  garnish 
with  watercress  or  lettuce  and  mayonnaise. 

Good  Housekeeping  Institute 

CHICKEN  LIVER  ENTREE 

3  chicken  livers  Few  grains  cayenne  pepper 
1  tablespoonful  butter  or  mar-     ^4  teaspoonful  salt 

garin  6  thin  slices  bacon 

^2  teaspoonful  dry  mustard  6  rounds  sauted  bread 

«  Parsley  garnish 

Wash  the  livers,  cut  them  in  halves,  and  wipe  them  dry. 
Mix  the  butter  and  mustard  to  a  cream;  add  the  cayenne 
pepper  and  the  salt.  Spread  the  mixture  over  the  livers  and 
wrap  each  in  a  wafer-like  slice  of  bacon.  Broil  quickly  or 
cook  in  a  hot  skillet,  turning  often.  Serve  on  rounds  of 
sauted  bread  or  buttered  toast.  Garnish  with  sprigs  of  fried 
or  fresh  parsley.  Pickled  walnuts  or  gherkins  are  tasty  ac- 
companiments for  this  savory  dish.  Beechwood  Park,  Pa. 

CHICKEN  AND  RICE  WITH  GOLDEN  SAUCE 

1  fowl  Salt 

1  cupful  milk  14  teaspoonful  pepper 

1  cupful  chicken  broth  1  egg-yolk 

2  tablespoonfuls  butter  1  teaspoonful  lemon- juice 
2  tablespoonfuls  flour  1  cupful  rice 

Minced  parsley 


152  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

Cook  a  fowl  until  very  tender  and  cut  into  neat  attractive 
servings,  rather  small,  using  only  the  white  meat  for  this 
dish  if  you  wish  it  particularly  delicate  in  appearance.  Mean- 
while, prepare  the  Golden  Sauce  as  follows :  Melt  the  butter, 
add  the  flour  and  when  bubbling,  stir  in  milk  and  chicken 
broth  gradually.  Cook  until  smooth  and  thickened,  stirring 
constantly.  Add  the  pepper  and  salt  as  needed,  this  de- 
pending upon  the  seasoning  in  the  stock.  Just  before  remov- 
ing from  the  fire,  add  the  egg-yolk  beaten  and  the  lemon- juice, 
stirring  rapidly.  Reheat  the  chicken  in  a  little  of  the  sauce 
placed  in  a  double-boiler.  Arrange  it  on  a  hot  deep  platter 
or  chop  plate,  and  surround  with  a  ring  of  the  rice  cooked 
until  tender  and  flaky  in  plenty  of  boiling  salted  water.  Pour 
more  of  the  sauce  over  the  chicken  and  serve  with  minced 
parsley  sprinkled  over  the  rice.  Concord,  Mass. 


CHIPPED   BEEF   IN  BROWN   GRAVY 

2  cupfuls  chipped  beef  Salt 

2  tablespoonfuls  butter  ^  teaspoonful  beef  extract  or 

2  tablespoonfuls  flour  1  bouillon  cube 

%  cupful  cold  water  3  drops  kitchen  bouquet 

Pepper 

Shred  the  beef,  pour  boiling  water  over  it,  arid  let  stand  five 
minutes;  drain  thoroughly.  Melt  the  butter,  browning  it 
slightly,  blend  with  it  the  flour,  and  when  bubbling  add  the 
water  gradually.  Cook  until  smooth,  stirring  constantly. 
Place  over  hot  water;  add  the  beef  extract  or  bouillon  cube 
and  the  kitchen  bouquet.  Add  salt  and  pepper  to  taste.  If 
the  bouillon  cube  is  used,  little  additional  seasoning  is  neces- 
sary. Then  stir  in  the  prepared  beef.  Serve  with  hot  baked 
potatoes.  Left-over  meat  gravy  may  be  utilized  in  preparing 
this  dish.  Cambridge,  Mass. 


CREOLE  MEAT  LOAF 

11/2  pounds  chopped  beef  1*4  teaspoonfuls  salt 

1  small  onion  ^4  teaspoonful  pepper 

1  large  green  pepper  %  teaspoonful  paprika 

2  small  tart  pickles  6  small  slices  bacon 

1  pimiento  Strained  tomato-juice 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  153 

Mix  the  chopped  beef  with  the  onion  chopped,  the  green  pepper 
freed  from  seeds  and  chopped  rather  fine,  and  the  pickles 
cut  in  small  pieces.  Season  with  the  salt,  pepper,  and  paprika. 
Grease  a  loaf  pan  and  place  half  the  mixture  in  it,  pressing 
it  down  well.  Then  cut  the  pimiento  in  long  thin  strips  and 
arrange  over  the  meat,  place  the  rest  of  the  meat  over  the 
pimiento,  and  bake  at  450°  F.  for  thirty-five  minutes.  Ten 
minutes  before  removing  from  the  oven,  place  the  bacon  strips 
across  the  top  and  permit  them  to  bake  until  crisp.  Serve 
the  meat  loaf  with  the  bacon  as  a  garnish  and  make  a  gravy 
of  the  fat  in  the  pan  in  the  usual  way,  only  substituting 
strained  tomato  juice  for  the  usual  water. 

Beechwood  Park,  Pa. 


CROWN  ROAST  OF  PORK 

12  ribs  pork  y2  teaspoonful  summer  savory 

2  cupfuls  dry  bread  crumbs  12  small  white  onions 

y±  cupful  walnut-meats  4  tablespoonf uls  flour 

Salt  2  tablespoonfuls    chopped    tart 

Pepper  pickles 

Paprika 

Six  ribs  from  each  side  of  a  rack  of  pork  are  required  for 
this  dish,  and  each  rib  should  be  trimmed  in  the  same  way 
that  lamb  chops  are  cut  when  Frenched,  only  the  ribs  are 
not  separated.  Then  the  sections  of  meat  are  turned  so  that 
the  bones  are  on  the  outside,  and  fastened  together  in  a  circle 
with  skewers  and  string.  Next  make  a  stuffing.  Soak  the 
bread-crumbs  in  cold  water  and  squeeze  dry.  Mix  with  the 
walnut-meats  chopped,  one  and  one-half  teaspoonfuls  of  salt, 
one-fourth  teaspoonful  of  pepper,  one-fourth  teaspoonful  of 
paprika  and  the  summer  savory.  Place  the  stuffing  in  the 
center  of  the  roast  and  cover  the  ends  of  the  bones  with 
greased  papers  to  prevent  their  browning  too  soon.  Put  the 
meat  in  a  500°  F.  oven  and  cook  for  thirty  minutes.  Then 
lower  the  heat  to  450°  F.  and  finish  the  roasting.  Two  hours 
should  be  given  the  roast — perhaps  a  little  longer  if  it  is  very 
meaty,  for  it  must  be  well  done — and  during  the  roasting 
process  it  must  be  basted  frequently  with  the  dripping  in  the 
pan,  to  which  a  cupful  of  boiling  water  was  added  after  the 
roast  was  nicely  seared.  Sprinkle  the  meat  lightly  with  salt 


154  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

and  pepper  one-half  hour  before  removing  it  from  the  oven. 
Parboil  the  onions  in  slightly  salted  boiling  water  and  place 
one  on  the  end  of  each  rib  in  place  of  the  paper  covering, 
about  ten  minutes  before  the  roast  is  done.  Baste  with  the 
drippings  so  that  they  will  take  on  an  alluring  brown.  Ac- 
company the  roast  with  a  gravy  made  from  the  drippings  in 
the  pan,  the  flour,  sufficient  boiling  water  to  make  the  sauce 
of  the  correct  consistency,  the  finely  chopped  pickle,  with  salt, 
popper,  and  paprika  to  taste.  Beechwood  Park,  Pa* 


CURRIED  LAMB  WITH  MACARONI 

1  pound  lamb  or  mutton,  cut  in     2  tablespoonfuls  margarin 
small  pieces  2  tablespoonfuls  flour 

*/2  pound  macaroni  2  tablespoonfuls  curry-powder 

2  cupfuls  milk  1  teaspoonful  salt 

y^  teaspoonful  pepper 

Order  lamb  as  for  stewing,  brown  it  in  a  hot  skillet,  add  a 
small  amount  of  hot  water,  and  cook  until  tender.  Cook 
macaroni  in  boiling  salted  water  till  tender,  drain,  and  pour 
cold  water  through  it.  In  a  saucepan  melt  the  margarin, 
add  the  flour,  curry-powder,  salt,  and  pepper,  and  blend 
thoroughly.  Add  the  milk  gradually,  stirring  constantly; 
cook  Tmtil  a  slightly  thickened  smooth  sauce  results.  Into  a 
greased  casserole  put  a  layer  of  macaroni,  then  a  layer  of 
lamb  and  curry  sauce.  Repeat  till  all  is  used.  Cover  and 
bake  in  a  350°  F.  oven  about  one  hour.  So.  Pasadena,  Col. 


DELICIOUS  FLANK  STEAK 

1  flank  steak  %  teaspoonful  pepper 

3  tablespoonfuls  cooking  oil  2  tablespoonfuls  minced  carrots 

1  bay-leaf  2   tablespoonfuls   minced   green 

1  clove  garlic  pepper 

2  teaspoonfuls  salt  2  cupfuls  hot  water 

'2  tablespoonfuls  minced  celery        6  medium-sized  potatoes 
1  tablespoonful  flour 

Pound  the  meat  and  rub  the  oil  into  it.  Sear  quickly  in  a 
hot  skillet.  Place  in  a  casserole  together  with  all  the  other 
ingredients  except  the  last  two.  Pour  the  hot  water  into  the 
skillet  and  then  over  the  meat.  Cover  and  cook  in  a  350°  F. 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  155 

oven  for  two  and  a  half  hours.  The  last  half -hour  add  the 
potatoes  pared  and  quartered.  Thicken  the  gravy  with  the 
flour  mixed  with  a  little  cold  water.  Chicago,  Itt. 

DEVILED  TONGUE  MOLD 

1  pound     cold     boiled     smoked      1  large  sour  or  dill  pickle 
tongue  1  tablespoonful    prepared    mus- 

2  hard-cooked  eggs  tard 

2  tablespoonfuls  granulated  gel-     3  tablespoonfuls  mayonnaise 
atin  2  tablespoonfuls  cold  water 

1  tablespoonful  mustard  pickle       2  cupf  uls  boiling  water 

Add  the  tongue  chopped  coarsely  to  the  eggs,  pickle,  and 
mustard  pickle  chopped.  Add  the  mustard  and  mayonnaise. 
Meanwhile  soak  the  gelatin  in  the  cold  water  for  five  minutes 
and  dissolve  it  in  the  hot  water.  Cool  and  when  the  gelatin 
begins  to  stiffen  stir  into  it  the  tongue  mixture  and  pour  all 
into  a  cold,  wet  mold.  Let  harden  in  a  cold  place  and  serve 
garnished  with  parsley  or  lettuce.  If  just  a  sandwich  filling 
is  desired,  omit  the  gelatin  mixture.  Pittsburgh,  Pa. 

ESCALLOPED  CELERY  WITH  CHICKEN 

2  cupfuls  prepared  celery  *4  cupful  milk 

1  cupful  diced  canned  chicken        y2  cupful  cream 

3  tablespoonfuls     chopped     pi-     */2  cupful  celery  water 
mientos  1%  teaspoonfuls  salt 

3  tablespoonfuls  butter  Vs  teaspoonful  pepper 

2  tablespoonfuls  flour  ^  cupful  dried  crumbs 

Wash,  scrape,  and  cut  the  outer  pieces  of  celery  in  inch 
lengths,  cover  with  boiling  water  to  which  one  teaspoonful 
of  salt  has  been  added,  and  cook  twenty  minutes.  Drain, 
reserving  one-half  cupful  of  the  water.  To  the  cooked  celery 
add  the  chicken  and  the  pimientos ;  place  in  a  buttered  baking- 
dish  and  cover  with  white  sauce  made  as  follows:  Melt  in  a 
saucepan  two  tablespoonfuls  of  the  butter,  add  the  flour, 
three-fourths  teaspoonful  of  salt,  and  the  pepper,  and  cook 
until  bubbling.  Pour  in  the  cream,  celery  water,  and  milk 
gradually,  stirring  constantly.  Cook  until  smooth  and 
thickened.  Cover  with  crumbs,  dot  over  with  the  rest  of  the 
butter,  and  bake  fifteen  minutes  at  500°  F.  This  recipe  is 
intended  to  serve  four  persons.  Minneapolis,  Minn. 


156  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

FILIPINO  BOAST 

iy2  pounds  ground  round  steak  d  small  onion 

%  pound  ground  fresh  lean  pork  1  cupful  soft  bread-crumbs 

1  green  pepper  1  egg 

"V/2  teaspoonf  uls  salt  3  thin  slices  bacon 

%  teaspoonfuls  pepper  2  cupfuls  canned  tomatoes 

Combine  the  ground  steak,  ground  pork,  onion  and  green 
pepper  chopped  fine,  bread-crumbs,  salt,  pepper,  and  egg 
slightly  beaten,  and  mix  thoroughly.  Form  into  a  roll  and 
place  in  a  roasting  pan.  Lay  the  bacon  over  the  top  and  pour 
the  tomatoes  over  and  around  the  roll.  Bake  at  400°  F.  for 
one  and  one-half  hours,  basting  frequently  with  the  tomatoes. 
Fifteen  minutes  before  removing  from  the  oven  raise  the 
slices  of  bacon  so  that  they  may  become  crisp  and  golden 
brown.  Remove  the  roll  to  a  hot  platter  and  serve  with  a 
gravy  made  from  the  juices  in  the  pan. 

Concord  Junction,  Mass. 


FLANK  STEAK  WITH  TOMATO  SAUTE 

1  slice  flank  or  round  steak  6  medium  tomatoes 

2  tablespoonfuls  fat  1  tablespoonful  margarin 

1  small  onion,  minced  1  tablespoonful     minced     green 

3  tablespoonfuls  flour  pepper 

^4   cupful   milk 

Have  the  steak  well  pounded — the  market  man  will  do  this 
for  you — and  rub  both  sides  with  as  much  flour  as  it  will 
take  up.  Heat  the  fat  in  a  skillet,  and  when  very  hot  put 
in  the  meat  and  cook  until  done,  turning  often.  Remove  to 
a  hot  platter.  Slice  the  tomatoes  without  peeling  about  one- 
quarter  inch  thick,  dip  in  flour,  and  saute  in  the  fat  in  which 
the  steak  was  cooked,  turning  carefully.  Arrange  around  the 
meat.  Add  the  margarin  to  the  fat  left  in  the  pan,  and  when 
bubbling  add  the  onion  and  the  chopped  green  pepper.  Cook 
until  soft,  being  careful  not  to  burn,  and  add  the  milk. 
Boil  up  and  pour  over  the  meat  and  tomatoes.  Serve  with 
mashed  potatoes,  boiled  rice,  or  plain  boiled  macaroni. 

Cedar  Rapids,  la. 


BECIPES  AND  HOUSEHOLD  DISCOVERIES  157 

FRIED  CHICKEN 

1  young  chicken — 11/2  pounds  Flour 

Salt  Fat 

Pepper  Lemon  slices 

Sugar  1  cupful  cream  or  rich  milk 

Parsley 

Wash  and  cut  tip  the  chicken.  Sprinkle  with  salt  and  keep  in 
a  cool  place  several  hours.  Then  pepper  each  piece  lightly 
and  roll  in  flour.  Have  the  skillet  half  full  of  hot  fat.  Put 
in  the  chicken,  cook  for  a  few  minutes  over  a  hot  fire,  then 
cover  the  skillet  and  reduce  the  heat  a  little  and  cook  slowly 
until  tender,  turning  the  chicken,  when  a  golden  brown,  to 
the  other  side.  Serve  on  a  hot  platter  garnished  with  thin 
slices  of  lemon  and  sprigs  of  parsley.  Accompany  with  gravy 
made  as  follows :  Pour  off  nearly  all  the  hot  fat  remaining  in 
the  skillet,  add  one  tablespoonful  of  flour,  stir  until  blended, 
and  add  gradually  the  cream  or  milk.  Season  with  one-half 
teaspoonful  of  salt  and  one-eighth  teaspoonful  each  of  pepper 
and  sugar.  Let  it  boil  up  and  serve.  If  the  liver  is  floured 
and  placed  in  the  back  of  the  chicken,  it  will  cook  with  less 
popping  of  grease.  Brooklyn,  N.  T. 

GENUINE  VIRGINIA  BAKED  HAM 

1  small,  rather  lean  ham  10  peppercorns 

6  cloves  y2  teaspoonful  ground  cinnamon 

i/2  teaspoonful  celery  seed  1  quart  sweet  cider 

2  tablespoonf uls  sugar  2  tablespoonfuls  bread-crumbs 
Boiling  water  Celery    leaves    and    curls    for 
1  egg,  beaten  garnish 

Currant  sauce 

Select  a  ham  weighing  about  seven  pounds.  "Wash  the  ham 
thoroughly,  sprinkle  with  soda,  rubbing  it  all  over  the  surface, 
rinse  in  cold  water,  and  place  in  a  deep  kettle,  with  the 
cloves,  celery-seed,  cinnamon,  peppercorns  and  cider.  Cover 
with  boiling  water  and  simmer  until  perfectly  tender,  four 
or  five  hours.  Take  from  the  kettle,  remove  the  skin,  and 
sprinkle  the  ham  with  sugar.  Brush  over  with  beaten  egg, 
cover  with  ground  bread-crumbs,  stick  in  cloves  at  even 
intervals,  and  brown  in  a  550°  F.  oven.  Trim  the  meat  from 
the  bone  end,  and  decorate  the  latter  with  celery  leaves  and 
curls.  Serve  with  currant  sauce.  The  fireless  cooker  may 
be  used  for  this  recipe.  This  recipe,  of  course,  furnishes  the 
meat  for  several  meals.  Ogden,  Utah 


158  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

HAMBURG  ROLL 

2  pounds  ground  round  steak  2  medium  onions 

^  cupful  soft  bread-crumbs  1  cupful  canned  tomatoes 

1  egg  1^  cupfuls  bread  flour 

1%  teaspoonfuls  salt  iy2  teaspoonfuls  baking-powdei 

Vs  teaspoonful  pepper  2  tablespoonfuls  shortening 

1  teaspoonful  sage  About  ^  cupful  milk 

To  the  ground  steak  add  the  bread-crumbs,  the  egg  slightly 
beaten,  one  and  one-half  teaspoonfuls  of  salt,  the  pepper, 
and  sage.  Mix  well,  form  into  a  long,  narrow  roll,  and  place 
in  a  roasting  pan.  Slice  the  onions  and  place  around  the  roll. 
Pour  the  tomatoes  over  the  top.  Bake  at  450°  F.  for  twenty 
minutes.  Meanwhile  sift  together  the  flour,  baking-powder, 
and  one-fourth  teaspoonful  of  salt;  work  in  the  shortening 
thoroughly  and  add  the  milk  gradually,  mixing  to  a  soft 
dough.  Roll  out  into  oblong  shape  and  completely  wrap 
around  the  meat  loaf.  Return  to  the  oven  and  bake  at  450° 
F.  for  twelve  minutes  or  until  the  dough  is  thoroughly  baked 
and  golden  brown.  Serve  in  slices  with  a  gravy  made  from 
the  juices  in  the  pan.  Leowia,  N.  J. 

MEAT  PANCAKE  ROLLS 

1  tablespoonful  fat  2  eggs 

^  onion  %  cupful  flour 

1  cupful  cooked  meat  %  cupful  milk 

2  tablespoonfuls  gravy  ^  teaspoonful  salt 

To  make  the  filling,  brown  the  onion  chopped  fine  in  the  fat, 
add  the  meat  coarsely  chopped  and  the  gravy.  Cook  together 
until  warm  and  thick.  For  the  pancake  mixture  beat  the  eggs 
until  light,  add  the  flour,  salt,  and  milk.  Beat  with  an  egg- 
beater.  For  pancakes,  use  a  very  small  frying  pan,  grease 
well,  and  pour  in  about  two  tablespoonfuls  of  batter,  just 
enough  to  cover  the  bottom.  When  barely  set  (do  not  have 
too  hot  a  heat),  slide  out  of  the  pan  on  a  plate  of  fine,  dry 
crumbs.  Put  a  tablespoonful  of  meat  on  the  edge  of  the 
pancake  (while  hot)  and  roll  up  into  a  cylinder.  Grease 
the  pan  each  time  and  continue  in  like  manner.  These  may 
be  kept  covered  in  the  refrigerator  for  several  days.  When 
you  wish  to  serve  them,  brown  them  in  a  frying  pan. 

Hanover,  N.  H. 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  159 

MEXICAN  LAMB  STEW 

1  pound  neck  of  lamb  1  cupful  green  peas 

1  t«blespoonf  ul  drippings  1  cupful  green  corn 

2  tabiespoonfuls  flour  %  cupful  rice 

1  onion  chopped  1  tablespoonful  salt 

3  tomatoes  chopped  *4  teaspoonful  pepper 
3  green  peppers  chopped  1  egg 

2  quarts  hot  water  1  teaspoonful  salad  oil 

1/2  teaspoonful  vinegar 

Roll  the  lamb,  cut  in  small  pieces,  in  the  flour,  brown  in  the 
drippings  with  the  onion,  add  the  tomatoes  and  green  peppers, 
fry  all  together  for  a  few  minutes,  then  add  the  hot  water, 
salt,  and  pepper,  and  simmer  for  about  one  hour.  Add  the 
peas,  corn  cut  from  the  cob,  and  the  rice.  Cook  until  the 
rice  is  done.  When  ready  to  serve,  put  in  the  bottom  of  the 
gerving-dish  the  egg  mixed,  with,  the  oil  and  vinegar.  Pour 
the  stew  over  this.  Philadelphia,  Pa. 

MOCK  VENISON 

jLeg  of  lamb  1  onion 

Vinegar  6  cloves 

^4  teaspoonful  ginger  10  peppercorns 

Purchase  a  five-pound  leg  of  lamb.  Wipe  it  over  with  a  damp 
cloth  and  lay  it  in  a  dish  of  vinegar,  adding  to  it  the  onion 
cut  small,  the  peppercorns,  cloves,  and  ginger.  Use  three  or 
four  cupfuls  of  vinegar.  Allow  the  lamb  to  remain  in  the 
vinegar  one  day,  then  turn  and  leave  for  a  second  day. 
Remove,  flour,  season,  and  roast  in  the  usual  manner. 

Atlantic  City,  N.  J. 

OVEN  BROILED  CHICKENS 

Broilers,  Salt 

Flour  Pepper 

Butter 

Clean  and  split  small  chickens  and  place  them  in  a  greased 
baking  pan.  Season  the  chickens  and  sprinkle  lightly  with 
flour;  place  a  small  piece  of  butter  on  the  top  of  each  half 
and  cook  quickly  in  a  500°  F.  oven — about  twenty-five 
minutes.  San  Francisco,  Col. 


160  STOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

PIGEON  PIE 

4  pigeons  2  dozen   fresh    or   dried   mush' 

Salt  rooms 

Celery  salt  2  tablespoonfuls  margarin 

Paprika  2  tablespoonfuls  flour 

2  hard-cooked  eggs  1  egg 

1  cupful  thin  cream  Rich  biscuit  dough 

Clean  and  split  the  pigeons  and  simmer  until  tender,  season- 
ing, when  nearly  done,  with  one  teaspoonful  of  salt,  one-half 
teaspoonful  of  celery  salt,  and  one-fourth  teaspoonful  of 
paprika.  Remove  the  larger  bones  and  arrange  in  a  buttered 
baking  dish,  together  with  the  livers  and  hearts,  the  hard- 
cooked  eggs  quartered  lengthwise,  and  the  mushrooms.  If 
fresh  ones  are  used,  they  should  be  washed,  skinned,  and 
sliced.  If  dried  ones  are  used,  they  should  be  soaked  for  an 
hour  in  warm  water.  Use  the  broth,  reduced  to  one  pint  to 
make  a  highly  seasoned  gravy,  thickening  it  with  the  mar- 
garin and  flour  blended  together  and  adding  more  seasoning 
if  needed.  Pour  this  over  the  birds  and  cover  with  a  rich 
biscuit  crust — not  too  thick — cutting  a  cross  in  the  center 
and  turning  back  the  corners.  Bake  one-half  hour  in  a  400° 
F.  oven,  then  pour  in  the  cream,  brush  over  the  crust  with 
beaten  egg,  and  bake  fifteen  minutes  longer. 

Redding,  Conn. 


PLANKED    HAM   WITH   BROILED   POTATOES   AND 

TOMATOES 

1  large  slice  ham  cut  1  in.  thick      Pepper 
6  good-sized  potatoes  Paprika 

Salt  Butter  or  margarin 

2  large  tomatoes 

Heat  an  oak  plank  and  rub  it  over  with  oil  or  any  unsalted 
fat.  Place  the  ham  on  the  plank  and  broil  on  the  lowest 
grate  of  the  broiler  oven  for  fifteen  minutes.  Remove  and 
turn  the  cooked  side  of  the  ham  down  on  the  plank.  Pare 
the  potatoes  and  cut  into  lengthwise  slices  of  one-half  inch 
thickness.  Place  these  in  a  colander  over  hot  water  or  in 
a  steamer  and  steam  ten  minutes.  Remove  the  potatoes  and 
place  them  around  the  meat  on  the  plank,  having  them  lap 
over  each  other.  Cut  the  tomatoes  in  half-inch  slices  and 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  161 

arrange  these  over  the  surface  of  the  ham.  Sprinkle  salt, 
pepper,  and  paprika  over  the  potatoes  and  tomatoes  and 
place  a  small  piece  of  butter  in  the  center  of  each  slice  of 
both.  Return  the  plank  to  the  lowest  possible  position  in  the 
broiling  oven  and  cook  for  thirty  minutes  or  until  the  ham 
is  well  cooked,  the  potatoes  golden  brown,  and  the  tomatoes 
tender.  Remove  and  garnish  with  thin  strips  of  green  pepper 
and  radishes  cut  in  fancy  shapes. 

Good  Housekeeping  Institute 


ROAST  CANNELON  OF  BEEF 

l^j  pounds  ground  round  steak  *4  teaspoonful  ground  mace 

Grated  rind  1  lemon  2  tablespoonf  uls  melted  margarin 

1  tablespoonful  minced  parsley  ^4  teaspoonful  pepper 

1*4  teaspoonfuls  salt  *4  teaspoonful  paprika 

1  tablespoonful  grated  onion  Few  grains  cayenne  pepper 

1  tablespoonful  lemon-juice  6  strips  bacon 

4  large  bananas 

Mix  together  thoroughly  the  ground  beef,  grated  lemon  rind, 
salt,  grated  onion,  mace,  margarin,  pepper,  paprika,  and  a 
cautious  sprinkling  of  cayenne  pepper.  Make  into  a  roll; 
place  in  a  greased  pan  and  bake  at  450°  F.  for  twenty 
minutes.  Then  place  the  bacon  strips  across  the  roll  and 
arrange  in  the  pan  about  it  the  bananas  halved  lengthwise. 
Sprinkle  them  with  a  little  lemon- juice  and  bake  a  delicate 
brown,  about  fifteen  minutes  longer.  Serve  the  roast  hot  with 
the  bananas  about  it.  Beechwood  Park,  Pa. 


ROAST  CHICKEN,  IN  CHARLESTON  STYLE 

1  roasting  chicken  1  tablespoonful  cooking  oil 
ll/2  cupfuls  cornmeal                         1  medium  onion 

2  cupfuls  boiling  water  1  tablespoonful  fat  ham 

2  eggs  1  teaspoonful  thyme 

3  teaspoonfuls  salt  1  teaspoonful  sage 
1%  cupfuls  milk  %  teaspoonful  pepper 

Pick,  clean,  wash,  and  dry  the  chicken.  Dust  with  salt, 
pepper,  and  powdered  thyme  and  stuff  with  the  following 
mixture:  Make  a  corn  bread.  Pour  the  boiling  water  over 
the  cornmeal  and  let  stand  until  cool.  Add  one  egg,  well 


162  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

beaten,  one  teaspoonful  of  salt,  the  cooking  oil,  and  one 
cupful  of  milk.  Beat  well  together  and  bake  in  a  greased 
shallow  dripping-pan  at  400°  F.  Let  cool,  crumble,  and  add 
the  onion  minced  and  cooked  in  the  fat  ham  cut  in  tiny  dice, 
one  egg,  the  thyme,  sage,  pepper,  two  teaspoonfuls  of  salt, 
and  three-fourths  cupful  of  milk.  Mix  well  together.  Stuff 
the  chicken,  truss,  and  roast  a  delicate  brown,  having  oven 
heated  to  500°  F.  for  first  fifteen  minutes,  450  F.  for  the  next 
ten  minutes,  and  then  400°  F.  for  the  remainder  of  an  hour. 

Charleston,  S.  (7. 


ROASTING  SUCKING  PIG 

A  sucking  pig  Flour 

Stuffing  1  cupful  cider 

2  eggs  Parsley 

Order  a  pig  not  older  than  six  to  eight  weeks,  cleaned  and 
prepared  for  roasting.  Wash  it  in  cold  water  and  wipe  it 
dry.  Make  a  stuffing  as  for  duck  or  goose,  seasoning  it  highly, 
and  mixing  it  with  the  eggs,  beaten.  Stuff  the  pig  and  sew 
up  the  opening,  bend  the  legs  under,  and  fasten  them  securely 
in  place  with  string  or  skewers.  Dredge  it  all  over  with  flour, 
and  place  in  a  large  pan,  then  roast  in  the  usual  way,  brown- 
ing in  a  500°  F.  oven  for  thirty  minutes,  then  lowering  the 
temperature  to  450°  F.,  and  cooking  until  done,  allowing  half 
an  hour  for  each  pound.  If  the  skin  begins  to  crack  during 
the  last  half  hour,  rub  it  over  with  melted  drippings  to  keep 
it  soft  and  tender.  Make  the  gravy,  from  part  of  the  fat 
in  the  pan,  adding  the  cider  to  it.  Serve  the  pig  on  a  bed 
of  parsley.  Decorate  as  preferred,  the  customary  garnishing 
being  a  lemon  in  its  mouth,  cranberry  eyes,  and  a  wreath  of 
parsley  about  its  neck.  A  paper  chop  frill  on  the  tail  gives 
a  droll  touch  and  adds  to  its  attractiveness. 

Beechwood  Park,  Pa. 

SAUSAGE  TIMBALES 

1^  cupfuls  spaghetti  2  cupfuls  sausage  meat 

1  teaspoonful  salt  1^  teaspoonfuls  cornstarcfo 

}4  teaspoonful  pepper  1^  cupfuls  milk 

Dash  cayenne  pepper  2  eggs 

Hot  tomato  sauce 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  163 

Cook  the  spaghetti  in  boiling,  salted  water  until  tender. 
Drain,  and  pour  cold  water  through  it.  Add  one-half  tea- 
spoonful  of  salt  and  the  pepper.  Line  buttered  timbale 
molds  or  custard  cups  with  this  mixture  and  fill  with  small 
pieces  of  cooked  sausage.  Cover  the  top  of  each  mold  with 
spaghetti  and  pour  in  as  much  of  the  following  mixture  as 
the  molds  will  take  up:  Mix  the  cornstareh  with  one-third 
cupful  of  milk,  add  the  egg-yolks  beaten  slightly,  then  add 
the  rest  of  the  milk,  one-half  teaspoonful  of  salt  and  a  dash 
of  cayenne  pepper.  Fold  this  into  the  beaten  whites  of  the 
eggs.  Set  the  molds  in  a  pan  of  hot  water  and  bake  at 
350°  F.  for  thirty  minutes.  Invert  and  serve  with  hot 
tomato  sauce.  Concord,  Mass. 

SAVORY  SLICED  HAM 

1  pound  thinly  sliced  cooked  ham      2  tablespoonfuls  catchup 

3  teaspoonfuls  mustard  Dash  cayenne  pepper 

^4  teaspoonful  pepper  1  cupful  grated  American  cheese 

Mix  together  thoroughly  the  mustard,  pepper,  catchup,  and 
cayenne  pepper.  Spread  the  slices  of  ham  with  the  mustard 
mixture  and  place  one  slice  on  top  of  the  other  with  grated 
cheese  between,  thus  forming  a  brick-shaped  pile.  Bake 
for  fifteen  minutes  in  a  350°  F.  oven.  Remove,  cool,  and 
chill  thoroughly  in  the  refrigerator.  Cut  down  in  slices  at 
right  angles  to  the  layers.  Good  Housekeeping  Institute 


SCALLOPED  HAM  AND  POTATOES 

2  cupfuls  stale  bread-crumbs  1  cupful  cooked,  diced  potatoes 

1  cupful  cooked,  minced  ham  1  cupful  milk 

2  tablespoonfuls  flour  2  tablespoonfuls  fat 
y2  teaspoonful  salt  *4  teaspoonful  pepper 

Melt  the  fat  and  add  the  flour  gradually.  Cook  until  it  begins 
to  bubble ;  add  the  cold  milk,  a  little  at  a  time,  stirring  con- 
stantly until  thickened.  Add  salt  and  pepper.  Add  the  cooked, 
diced  potatoes.  Soak  bread-crumbs  in  water,  and  squeeze 
until  dry.  Into  a  buttered  baking-dish  put  a  layer  of  bread- 
crumbs, then  alternate  with  ham,  creamed  potatoes  and  bread- 
crumbs until  all  are  used.  Top  with  bread-crumbs,  and 
brown  in  a  500°  F.  oven.  Kingston,  N.  C. 


164  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

SLICED  BEEF  IN  MUSTAED  SAUCE 

3  tablespoonfuls  butter  or  mar-      2  eupfuls  hot  water 
garin  1*4  teaspoonfuls  salt 

2  medium-sized  onions  *4  teaspoonful  pepper 

3  tablespoonfuls  flour  1  teaspoonful  prepared  mustard 
1  tablespoonful  parsley                     About  12  thinly  cut  slices  roast 
Rounds  bread  beef 

Melt  the  butter  in  a  saucepan,  and  cook  in  it  until  yellow  the 
onions  finely  chopped.  Then  add  the  flour  and  the  parsley 
minced.  Stir  together  until  bubbling  and  add  the  hot  water 
gradually.  Stir  constantly  until  thickened  and  add  the  salt, 
pepper,  and  prepared  mustard.  Then  drop  in  the  beef  and 
cook  just  long  enough  to  heat  the  meat  through,  not  over  ten 
minutes.  To  serve,  arrange  the  meat  on  rounds  of  bread  which 
have  been  fried  in  drippings  and  pour  the  sauce  over  all. 
Serve  with  plain  tossed  potatoes.  Paris,  France 

SLICED  LAMB  WITH  ONION  SAUCE 

Cold  sliced  lamb  Juice  ^  lemon 

3  large  onions  y2  teaspoonful  salt 

^/2  tablespoonful  Worcestershire      1  tablespoonful  margarin 
sauce  ^/z  teaspoonful  curry  powder 

Speck  pepper 

Slice  onions  and  lay  them  in  the  bottom  of  a  saucepan ;  add 
the  lemon-juice.  Lay  the  cold  lamb,  cut  in  slices,  on  this  bed 
of  onions  and  cover  the  saucepan  tightly.  Cook  one  hour  over 
a  very  slow  fire.  Then  add  the  margarin,  rolled  in  flour, 
Worcestershire  sauce,  curry-powder,  and  seasoning.  Cook 
five  minutes  longer  and  serve.  This  recipe  serves  four. 

Good  Housekeeping  Institute 

SMOTHERED  BEEF 

6  large  onions  1  teaspoonful  salt 

1  cupful  milk  %  teaspoonful  pepper 

2  tablespoonfuls  margarin  6  slices  cold  roast  beef 

2  tablespoonfuls  flour  *4  cupful  cracker  crumbs 

Cook  the  onions  in  boiling,  salted  water  until  tender.  Make 
a  white  sauce  in  the  following  manner:  Melt  the  margarin, 
add  the  flour,  and  cook  until  the  mixture  bubbles.  Add  the 
cold  milk  gradually  and  cook  until  smooth  and  creamy. 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  165 

Season.  Arrange  one-half  the  onions  in  a  layer  in  a  greased 
baking-dish.  Lay  on  the  slices  of  beef  and  cover  with  the 
remaining  onions.  Pour  the  white  sauce  over  all,  sprinkle 
with  the  crumbs,  and  bake  until  brown  in  a  500°  F.  oven. 

Chicago,  III. 

SPANISH  LAMB 

2  tablespoonfuls  margarin  1  cupful  cooked  diced  lamb 

3  small  onions  l1/^  cupfuls  cooked  rice 
1  green  pepper                                    1^4  teaspoonfuls  salt 

3  fresh  tomatoes  %  teaspoonful  pepper 

In  the  blazer  of  the  chafing-dish  fry  the  onions  and  pepper, 
chopped,  in  the  margarin  for  five  minutes.  Add  the  tomatoes 
peeled  and  cut  up.  Cook  until  the  sauce  is  quite  thick,  then 
add  the  lamb,  rice,  salt  and  pepper.  Heat  thoroughly,  stir- 
ring constantly,  and  serve  hot.  Canned  tomatoes  may  be  used 
instead  of  fresh  ones,  in  which  case  use  one  and  one-half 
cupfuls.  Fall  River,  Mass. 

STEWED  BEEF  HEART  AND  PRUNES 

1  beef  heart  1  tablespoonful  salt 

1  cupful  pitted  prunes  *4  teaspoonful  pepper 

About  1/2  cupful  flour 

Pour  boiling  water  over  beef  heart  and  let  stand  for  ten 
minutes.  Trim  off  fat  and  arteries,  and  cut  in  pieces  for 
stewing.  Dredge  with  flour  and  brown  in  a  little  fat  obtained 
by  trying  out  some  of  the  fat  which  was  cut  off.  Place  in 
stew  kettle  and  pour  over  it  enough  hot  water  to  cover,  add 
the  prunes  soaked  and  pitted,  season  with  the  salt  and  pepper, 
and  stew  slowly  till  tender.  Take  care  that  it  does  not  burn. 
This  recipe  will  serve  eight  people  generously. 

Winona,  Minn. 

STEWED  LAMB  WITH  VEGETABLES 

1  pound  neck  of  lamb  %  cupful  flour 

1  pound  string-beans  2  tablespoonfuls  drippings 

2  bunches  new  carrots  2l/2  teaspoonfuls  salt 

%  teaspoonful  pepper 

Cut  the  lamb  into  small  pieces  and  roll  in  the  flour  seasoned 
with  one-half  teaspoonful  of  salt  and  one-eighth  teaspoonful 


166  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

of  pepper.  Brown  in  a  stew  pan  in  which  the  drippings  have 
been  melted.  Add  the  string-beans  and  carrots,  both  cut 
small,  and  cover  with  boiling  water.  Add  the  rest  of  the 
seasoning  and  simmer  until  tender.  Thicken  with  the  rest 
of  the  flour  the  liquid  which  remains.  Serve  on  a  platter 
with  the  meat  piled  in  the  center  and  surrounded  by  the 
vegetables.  This  serves  four  or  five  persons. 

New  York,  N.  Y. 

STUFFED  STEAK 

V/2  pounds  round  steak  1  teaspoonful  sage 

3  medium  onions  1  teaspoonful  salt 

1/2  cupful  minced  suet  *4  teaspoonful  pepper 

2  cupfuls  stale  bread-crumbs  MJ  teaspoonful  thyme 

1  egg  Hot  water 

1/2  teaspoonful  marjoram  2  tablespoonfuls  drippings 

Flour 

Select  two  slices  of  top  round  steak,  cut  a  scant  half -inch  thick. 
Peel  the  onions  and  pour  boiling  water  over  them;  let  stand 
fifteen  minutes,  then  chop  finely.  Add  to  the  onions,  the  suet,, 
bread-crumbs,  seasonings  and  egg.  Mix  together  well  and 
add  sufficient  hot  water  to  make  moist  enough  to  spread- 
Lay  the  steaks  flat,  spread  the  bread  mixture  evenly  over 
both,  roll  up  and  skewer,  or  tie  securely.  Roll  in  seasoned 
flour  and  sear  quickly  in  a  hot  frying-pan  in  which  drippings 
have  been  melted.  Place  in  a  casserole,  add  one-half  cupful 
of  hot  water,  cover,  and  cook  one  hour  at  400°  F.  Remove  to 
a  hot  platter,  take  off  the  skewers  or  string,  and  thicken  th* 
gravy  in  the  pan.  N.  Vancouver,  B.  C. 

TAMALE  LOAF 

iy2  pounds  beef  chuck  or  bot-      1  large  onion 

torn  round  1  teaspoonful  chili  powder 

3  cupfuls  stock  y2  teaspoonful  paprika 

2  cupfuls    strained,    canned   to-      3  teaspoonfuls  salt 

matoes  1  cupful  unstoned  ripe  olives 

1^4  cupfuls  cornmeal 

Cover  the  meat  with  hot  water  and  simmer  until  tenderr 
replenishing  the  water  if  necessary.  Put  the  meat  through 
a  grinder,  add  the  stock  of  which  there  should  be  three  cup- 
fuls, the  tomatoes,  the  onion  chopped  fine,  the  chili  powder:* 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  167 

paprika,  and  salt.  Bring  to  a  boil  and  add  the  cornmeal 
gradually,  stirring  constantly.  Cook  for  one  hour.  Then 
add  the  ripe  olives,  stoned  and  cut  in  small  pieces,  and  pour 
into  greased  pans.  Mold,  reheat  in  a  steamer,  and  serve  hot 
with  a  highly-seasoned  tomato  sauce.  Eugene,  Ore. 

TENDERLOINS  OF  PORK  WITH  SWEET  POTATOES 

6  pork  tenderloins  3  tablespoonf  uls  brown  sugar 

Poultry  dressing  6  medium  sweet  potatoes 

Butter  3  bright  red  apples 

Cut  the  tenderloins  lengthwise,  but  do  not  quite  separate 
them.  Open  and  flatten  them,  and  spread  with  a  good  poultry 
dressing  seasoned  highly  with  sage  and  containing  more  than 
a  suspicion  of  onion.  Put  the  tenderloins  together  sandwich 
fashion  and  fasten  them  with  string  or  toothpicks  or  sew  to- 
gether with  coarse  thread.  Rub  them  with  melted  butter  and 
dredge  lightly  with  flour.  Place  in  a  baking-pan  and  sur- 
round with  sweet  potatoes,  previously  parboiled  and  peeled 
and  cut  in  halves,  and  the  apples  quartered  without  paring. 
Drop  bits  of  butter  on  the  potatoes  and  apples  using  one- 
fourth  cupful.  Sprinkle  with  the  sugar.  Bake  at  450°  F. 
until  the  tenderloins  are  well  done  and  the  potatoes  a  golden 
brown.  Remove  the  string  or  toothpicks  and  serve  on  a  hot 
platter,  the  meat  in  the  center  with  the  apples  and  potatoes 
placed  about  it  alternately.  If  gravy  is  desired,  it  may  be 
made  in  the  usual  way  from  the  juices  in  the  pan. 

Beechwood  Park,  Pa. 

TONGUE  IN  TOMATO  SAUCE 

$  fresh  beef  tongue  2  cloves 

1  pint  tomatoes  1  tablespoonful  cornstarch 

1  can  peas  1  teaspoonful  salt 

1  onion  Vs  teaspoonful  pepper 

Boil  tongue  in  salted  water  until  tender.  Peel  and  remove 
the  roots.  Combine  the  tomato,  onion  sliced,  and  cloves.  Sim- 
mer until  soft,  strain  and  thicken  with  the  cornstarch  mixed 
with  a  little  cold  water.  Add  the  salt  and  pepper.  Simmer 
tongue  in  sauce  one-half  hour.  Add  peas  just  before  serving. 

Highland  Park,  Mich. 


168  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

VEAL  AND  HAM  PIE 

2  pounds  shoulder  or  breast  of  %  teaspoonful  thyme 

veal  Va  teaspoonful  marjorwn 

%  pound  raw  ham  ^2  teaspoonful  grated  lemon  rind 

iy2  teaspoonfuls  salt  x/2  teaspoonful  lemon-juice 

%  teaspoonful  pepper  1  teaspoonful  minced  parsley 

1  bay  leaf  1  tablespoonful  butter 

*4  teaspoonful  summer  savory  Yolk  1  egg 

1  tablespoonful   granulated   gel-  %  teaspoonful  nutmeg 
atin  Hard-cooked  eggs 

2  tablespoonfuls  cold  water  Flaky  pastry 
*/2  cupful  fine  dry  bread-crumbs     1  egg 

Cut  the  veal  from  the  bone  and  divide  it  into  neat  pieces 
about  two  inches  square.  Cover  the  meat  and  bone  with  boil- 
ing water  and  simmer  until  tender.  Then  remove  the  meat 
from  the  liquid,  trim  if  needed,  and  put  it  away  in  a  cool  place 
while  making  the  rest  of  the  preparations.  Season  the  broth 
with  one  and  one-fourth  teaspoonfuls  of  salt,  one-fourth  tea- 
spoonful  of  pepper,  the  bay-leaf  and  summer  savory.  Let  it 
simmer  with  the  veal  bones  for  one  hour  longer.  Then  strain 
the  broth  and  to  it — there  should  be  about  one  quart — add  the 
gelatin  softened  in  the  cold  water.  Cook  the  ham,  thinly  sliced, 
in  boiling  water  for  ten  minutes.  Meanwhile,  prepare  a  few 
forcemeat  balls  as  follows :  Mix  together  the  fine  bread-crumbs, 
the  thyme,  marjoram,  grated  lemon  rind,  and  the  minced  pars- 
ley. Then  rub  into  the  mixture  the  butter  and  the  egg-yolk 
well  beaten.  Season  with  the  nutmeg,  one-fourth  teaspoonful 
of  salt  and  one-eighth  teaspoonful  of  pepper.  Form  into  balls 
about  the  size  of  marbles,  using  a  teaspoonful  of  the  mixture 
for  each  ball.  Butter  a  deep  baking-dish  or  casserole  and 
place  the  meat  in  layers  in  it,  interspersing  the  veal  with  the 
ham,  and  occasionally  place  a  forcemeat  ball  in  some  nook 
or  crevice  where  it  will  fit.  Hard-cooked  eggs  sliced  cross- 
wise may  also  be  used  in  the  pie,  though  they  are  not  an 
essential  to  its  perfection.  When  all  the  ingredients  have 
been  used,  pour  the  strained  broth  about  them  and  cover  the 
dish  with  a  top  of  flaky  pastry  in  which  several  little  slits  have 
been  cut.  Bake  at  350°  F.  for  forty-five  minutes,  then  brush 
the  crust  with  the  beaten  egg  and  mixed  with  a  tablespoonful 
of  water,  and  return  it  to  a  400°  F.  oven  to  brown.  Serve 
hot  or  cold.  Beechwood  Pa/rlc,  Pa* 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  169 

VEAU  A  LA  GENOIS 

§  large  slices  veal  cutlet  cut  very      y2  teaspoonful  salt 

thin  Vs  teaspoonful  pepper 

3  eggs  1  teaspoonful  Worcestershire 

3  tablespoonfuls  cold  water  sauce 

Butter  or  margarin 

Make  an  omelet  as  follows:  Beat  the  eggs  slightly,  add  the 
cold  water,  salt,  and  pepper,  and  pour  into  a  buttered  frying- 
pan.  Cook  until  firm,  then  allow  to  become  cold.  Cut  the 
omelet  into  two  strips  and  place  one  on  each  slice  of  veal. 
Roll  each  piece  like  a  jelly  roll,  tie  with  a  string,  or  fasten 
with  toothpicks.  Saute  in  butter  or  margarin,  turning  to 
brown  on  all  sides.  Lower  heat,  cover,  and  cook  for  thirty 
minutes.  Place  on  a  hot  platter  and  make  a  gravy  of  the 
fat  in  the  pan,  adding  the  Worcestershire  sauce  in  addition 
to  other  necessary  seasonings.  Beechwood  Park,  Pa. 

VICTORY  MEAT  LOAF 

V/2  pounds  chopped  round  steak     1  egg 

*4  pound  veal  1  cupful  soft  bread-crumbs 

*4  pound  fat  salt  pork  1  tablespoonful  minced  parsley 

1  medium-sized  onion  1*4  teaspoonfuls  salt 

1  green  pepper  *4  teaspoonful  pepper 

y±  teaspoonful  paprika 

Put  the  steak,  veal,  and  salt  pork  through  the  meat  grinder 
together.  Add  the  onion  and  green  pepper,  finely  chopped, 
the  egg  well-beaten,  the  bread-crumbs,  minced  parsley,  and 
seasonings.  Mix  all  together  thoroughly,  then  make  into  the 
form  of  a  loaf,  place  in  a  greased  pan,  and  bake  at  400°  F. 
for  forty-five  minutes.  Serve  hot  with  gravy  made  from  the 
juices  in  the  pan  or  the  loaf  is  equally  delicious  cold. 

Beechwood  Park,  Pa. 

VIRGINIA  SPICED  HAM 

^  slice  ham,  %  &•  thick  2  tablespoonfuls  sugar 

1  teaspoonful  mustard  1  tablespoonful  vinegar 

*/z  cupful  water 

Mix  the  mustard  and  sugar  and  rub  over  the  surface  of  the 
meat.  Place  in  a  baking-pan.  Pour  the  water  and  vinegar 
around  it;  cover,  and  bake  in  a  450°  F.  oven  for  twenty 
minutes.  Winfield,  W.  Va. 


Pickles  and  Relishes 

A  FINE  CUCUMBER  RELISH 

1  dozen  cucumbers  1  pound  brown  sugar 

2  quarts  small  onions  1  quart  vinegar 

3  red  peppers  l^  teaspoonfuls  white  mustard- 
2  tablespoonfuls  salt  seed 

1  teaspoonf  ul  turmeric 

Peel  onions  and  slice  cucumbers,  onions,  and  red  peppers 
thinly.  Remove  the  seeds  from  the  red  peppers.  Let  them 
all  stand  one  hour  well  sprinkled  with  the  salt.  Drain  and 
add  the  brown  sugar,  white  mustard-seed,  and  turmeric. 
Cook  forty-five  minutes  or  until  tender.  Pour  into  sterilized 
jars  and  seal  hot.  New  York,  N.  J. 

BALTIMORE  CHOW-CHOW! 

Part  1 

1  peck  ripe  tomatoes,  peeled  and      1  quart  onions  sliced 
sliced  1  cupful  .salt 

Part  2 

1  pint  cider  vinegar  1  tablespoonful  ground  cinnamon 

*4  pound  ground  mustard  1  tablespoonful  celery  seed 

1/2  teaspoonful  cayenne  pepper       1  tablespoonful  ground  cloves 

Mix  part  1,  let  stand  two  hours,  and  drain;  then  boil  two 
hours  in  a  preserving  kettle,  then  add  the  ingredients  of 
part  2.  Boil  another  hour  and  can  in  pint  jars. 

Concord,  Mass. 

BEET  RELISH 

1  quart  cooked  beets  2  tablespoonfuls  salt 

1  small  head  cabbage  2  teaspoonfuls  mustard 

;  1  cupful  grated  horseradish  2  teaspoonfuls  celery-seed 

2  cupfuls  sugar  1  pint  vinegar 

170 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  171 

Vut  the  beets  and  cabbage  through  the  food-chopper  and  add 
the  rest  of  the  ingredients  in  the  order  given.  Let  stand  at 
least  twenty-four  hours  before  using.  This  will  keep  indefi- 
nitely. It  may  be  bottled  or  kept  in  a  covered  crock. 

Cancwdaigua,  N.  3T« 

CELERY  SAUCE 

24  ripe  tomatoes  2  red  peppers 

2  stalks  celery  2  tablespoonf  uls  salt 

8  large  onions  1  pint  vinegar 

1  pound  brown  sugar 

Clean  the  vegetables  and  cut  them  fine.  Add  half  the  vinegar 
first  (you  may  not  need  it  all),  sugar,  and  salt,  and  boil  slowly 
till  tender,  about  one  hour  and  a  half.  Put  in  jars  and  seal 

while  hot.  New  York,  N.  T. 

i 

CHUTNEY  CONSERVE 

12  apples  y2  teaspoonful  ground  mace 

8  green  peppers  }4  teaspoonful  mustard  seed 

1  red  pepper  y2  teaspoonful  celery  seed 

1  cupful  seedless  raisins  2  cupfuls  brown  sugar 

1  pint  weak  vinegar  *4  teaspoonful  paprika 

8  bay  leaves  Juice  6  lemons 

1  teaspoonful  whole  allspice  1  tablespoonful  salt 

Pare,  core  and  chop  the  apples.  Chop  the  green  peppers  after 
removing  the  seeds,  and  chop  the  red  pepper  retaining  the 
seeds.  Mix  all  the  ingredients  together  and  boil  until  thick. 
Seal  in  jars  while  hot.  This  quantity  makes  four  and  one- 
half  pints.  Hiddletown,  Conn. 

EMERGENCY  CHILI  SAUCE 

1  quart  canned  tomatoes  2  teaspoonfuls  salt 

2  onions  chopped  fine  3  tablespoonf  uls  brown  sugar 
%  teaspoonful  celery  salt  or  %  teaspoonful  pepper 

2  pieces  celery  minced  */2  teaspoonful  mustard 

1  green  pepper  chopped  fine  Dash  cayenne  pepper 

^4  cupful  vinegar 

Put  all  the  ingredients  into  a  preserving  kettle ;  stir  together, 
bring  to  a  boil,  and  boil  gently  about  forty-five  minutes,  stir- 
ring occasionally.  Cook  a  little  longer  if  needed  to  make  the 
sauce  the  right  consistency.  Concord,  Mass. 


172  GOOD  HOUSEKEEPING'S  BOOK  OP  MENUS 

EMERGENCY  RELISH 

2  quarts  canned  tomatoes  1  cupful  vinegar 

3  medium-sized  onions  1  tablespoonful  salt 

3  green  peppers  1  teaspoonful  whole  cloves 

1  cupful  brown  sugar  ^  teaspoonful  whole  allspice 

2  good-sized  sticks  cinnamon 

Place  the  tomatoes  in  a  preserving  kettle,  cutting  them  apart 
until  well  broken.  Add  the  onions  and  peppers  put  through 
the  foocUchopper.  Scald  together  the  sugar,  vinegar,  salt,  and 
spices.  Combine  mixtures  and  cook  slowly,  stirring  fre- 
quently, about  two  hours.  Bottle  while  hot. 

Concord,  Mass. 


ENGLISH  MINT  CHUTNEY  SAUCE 

y2  pound  ripe  tomatoes  %  cupful  chopped  mint  leaves 

1  pound  tart  apples  Ij^j  cupfuls  seeded  raisins 

2  cupfuls  granulated  sugar  3  cupfuls  vinegar 

3  large  peppers  2  teaspoonfuls  dry  mustard 
12  small  onions  2  teaspoonfuls  salt 

Chop  the  tomatoes,  add  the  salt,  and  mix.  Chop  the  apples, 
onions,  raisins,  and  peppers,  and  add  mint.  Scald  and  cool 
the  vinegar,  add  the  sugar  and  mustard.  Mix  all  together  and 
allow  to  stand  at  least  ten  days  before  using.  Serve  with 
lamb.  This  will  keep  indefinitely  and  is  the  better  for  stand- 
ing several  months.  It  may  be  put  into  pint  preserve  jars, 
if  you  wish;  shake  them  occasionally.  This  relish  has  the 
advantage  of  not  requiring  any  cooking  and  is  entirely  differ- 
ent from  the  usual  chutney  sauce.  Concord,  Mass. 


GREEN  CHILI  SAUCE 

35  large  green  tomatoes  5  large  green  peppers 

10  large  onions  10  cupfuls  vinegar 

1%  cupfuls  sugar  5  tablespoonfuls  salt 

Chop  tomatoes,  peppers,  and  onions  fine,  add  seasoning,  and 
boil  for  two  hours;  then  seal  in  jars.  This  quantity  makes 
about  seven  pints.  New  York,  N.  Y. 


EECIPES  AND  HOUSEHOLD  DISCOVERIES  173 

GREEN  PICKLE 

green  tomatoes  ^  teaspoonful  cayenne  pepper 

5  small  onions  1  teaspoonful  black  pepper 

1  quart  vinegar  1  teaspoonful  ground  cloves 

1  cupful  salt  1  teaspoonful  cinnamon 

y2  teaspoonful  allspice  4  teaspoonfuls  celery-seed 

7  cupfuls  sugar  1  cupful  mustard-seed 

Slice  or  chop  tomatoes  and  let  stand  in  the  salt  overnight,  or 
through  the  morning;  drain,  and  add  the  chopped  onions. 
Add  spices  and  all  the  other  ingredients  and  boil  hard  in  a 
preserving  kettle  fifteen  minutes.  Whole  cloves  and  stick 
cinnamon  may  be  used  if  preferred.  Can  hot. 

Concord,  Mass. 

GREEN  TOMATO  PICKLE 

1  peck  green  tomatoes  1  bunch  celery 
12  medium-sized  onions  %  cupful  salt 

2  heads  cauliflower  2  quarts  vinegar 

3  green  peppers  2  pounds  sugar 

%  cupful  whole  spices 

Wash  the  green  tomatoes  and  slice ;  peel  the  onions  and  slice. 
Separate  the  cauliflower  heads  into  small  flowerets.  Remove 
the  seeds  from  the  green  peppers  and  chop.  Wash  and  dice 
the  celery.  Place  all  in  a  large  preserving  kettle  in  layers, 
sprinkling  each  layer  with  salt.  Let  stand  overnight.  In  the 
morning,  drain,  add  one  quart  of  vinegar,  and  two  quarts  of 
water,  bring  to  a  boil,  and  cook  fifteen  minutes.  Drain  again. 
Make  a  sirup  by  boiling  together  for  fifteen  minutes  the 
other  quart  of  vinegar,  the  sugar,  and  the  spices  tied  in  a 
cheesecloth  bag.  Add  the  pickle,  bring  to  a  boil,  and  can 
hot.  This  makes  five  quarts  of  pickle.  Lawrence,  Mass. 

HARLEQUIN  SAUCE 

12  red  peppers  2  tablespoonfuls  salt 

12  green  peppers  2  cupfuls  light  brown  sugar 

12  good-sized  onions  1  quart  vinegar 

Boiling  water 

Chop  coarsely  the  peppers  and  the  onions.  Pour  boiling 
water  over  the  peppers  and  let  them  stand  five  minutes ;  drain 
and  repeat,  letting  them  stand  in  the  second  water  ten  min- 


174  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

utes.  Drain,  add  chopped  onions,  salt,  sugar,  and  vinegar. 
Cook  twenty  minutes  after  it  begins  to  boil  and  put  into 
sterilized  jars  while  hot,  or  store  in  a  crock. 

Concord,  Mass. 

INDIA  CHUTNEY 

15  large  sour  apples  2  tablespoonfuls  white  mustard* 
2  green  peppers  seed 

1  cupful  seeded  raisins  2  tablespoonfuls  ground  ginger 

2  good-sized  onions  2  tablespoonfuls  salt 

1  quart  vinegar  2  cupfuls  brown  sugar 

Pare,  core,  and  chop  the  apples,  together  with  the  gree» 
peppers,  from  which  the  seeds  have  been  removed,  and  the 
onions.  Add  the  raisins  and  vinegar,  put  in  a  preserving 
kettle,  and  simmer  two  hours.  Add  the  sugar  and  seasoning 
and  cook  slowly  for  another  hour.  Seal  in  glass  jars  while 
hot.  This  recipe  makes  about  five  pints.  Salem,  Ore. 

ITALIAN  PICKLE 

1  peck  green  tomatoes,  sliced  in     7  green  peppers,  chopped  fine 
%  inch  slices  1  cupful  salt 

7  onions,  chopped  fine  Vinegar 

Sprinkle  salt  over  other  ingredients,  let  stand  overnight. 
In  the  morning  drain  thoroughly  and  boil  twenty  minutes 
in  weak  vinegar  and  water  to  cover.  Drain  from  this  and 
cook  slowly  in  the  following  sirup  for  about  two  hours : 

2  pounds  sugar  1  tablespoonful  whole  allspice 
1/2  pound  white  mustard-seed  1  stick  cinnamon 

1  tablespoonful  whole  cloves  2^  quarts  vinegar 

Tie  the  cloves,  allspice,  and  cinnamon  in  a  bag  loosely  and 
"cook  in  the  pickle.  Can  hot.  Concord,  Mass. 

JENNIE'S  PICKLE 

li/2  quarts  canned  tomatoes  l1/^  teaspoonfuls  salt 

2  green  peppers  1  cupful  brown  sugar 

2  medium-sized  onions  1  teaspoonful  whole  cloves 

2  pieces  celery  1  teaspoonful  mustard-seed 

1  cupful  vinegar  3  small  pieces  stick  cinnamon 

1/2  cupful  seedless  raisins 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  175 

Place  the  tomatoes  in  a  preserving  kettle,  stir  until  well 
broken  and  add  the  peppers,  onions,  and  celery  chopped  fine. 
Mix  together,  adding  the  sugar,  vinegar,  salt,  and  spices; 
boil  twenty  minutes.  Then  add  the  raisins  and  cook  fifteen 
minutes  longer,  or  until  the  vegetables  are  tender  and  the 
sauce  is  rich  and  thick.  Can  while  hot.  Concord,  Mass. 

MARYLAND  RELISH 

1  quart  green  tomatoes  1  quart  vinegar 

2  quarts  cabbage  %  tablespoonful  whole  allspice 

5  medium-sized  onions  %  tablespoonful  mustard-seed 
2  teaspoonf uls  turmeric  2  tablespoonfuls  salt 

6  red  peppers  %  tablespoonful  celery  seed 

1  cupful  sugar 

Slice  the  tomatoes  thin  and  let  them  stand  overnight  in  salted 
water.  In  the  morning  drain  and  add  the  thinly  sliced 
cabbage,  onions,  and  red  peppers  chopped  fine.  Put  the 
vinegar  in  the  preserving  kettle,  add  sugar,  spices  and  tur- 
meric, then  the  vegetable  mixture,  and  scald  thoroughly.  Put 
up  in  small  jars  or  jelly  tumblers  and  seal  with  paraffin. 

New  York,  N.  T. 

MY  CHUTNEY 

2  cupfuls  preserved  ginger  with     10  bay  leaves 

sirup  1%  teaspoonfuls  whole  allspice 

15  apples  y±  teaspoonful  black  mustard- 
9  green  sweet  peppers  seed 

2  chili  peppers  %  teaspoonful  whole  cloves 

3  cupfuls  vinegar  1  pound  brown  sugar 
1  cupful  water  1  tablespoonful  salt 

Cut  the  ginger  in  small  pieces ;  pare  and  slice  the  apples  thin ; 
remove  the  seeds  from  the  peppers  and  slice  them  thin.  Place 
the  allspice,  mustard-seed,  and  cloves  in  a  small  cheesecloth 
bag.  Put  all  the  ingredients  together  and  boil  gently  until 
thick.  Bottle  while  hot.  New  Rochelle,  N.  T. 

OIL  PICKLES 

6  dozen  small  cucumbers   (4  2  tablespoonfuls  celery  salt 

inches  long)  %  tablespoonful  white  mustard- 

1/2  cupful  salt  seed 

1  pound  small  white  onions  1%  cupfuls  salad  oil 

1  quart  vinegar 


176  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

Slice,  bnt  do  not  peel  the  cucumbers ;  sprinkle  them  with  salt 
and  let  them  stand  overnight.  After  draining,  add  the  onion, 
sliced  thin,  the  celery  salt,  and  mustard-seed.  Make  a  dress- 
ing by  beating  thoroughly  together  the  oil  and  vinegar,  adding 
the  latter  gradually.  Pour  this  over  the  cucumbers  and 
onions.  Mix  well  and  can.  Concord,  Mass. 

PEACH  CHUTNEY 

2y2  pounds  fresh  peaches  *4  cupful  mustard-seed 

1^4  pounds  evaporated  peaches  %  pound  green  ginger 

%  pound  seeded  raisins  1^4  pounds  brown  sugar 

2  tablespoonfuls  red  chili  powder  1  quart  vinegar 

1  small  onion  H  cupful  salt 

Soak  the  evaporated  peaches  several  hours  in  water  to  cover, 
then  cut  in  small  pieces.  Peel  the  fresh  peaches  and  also  cut 
in  small  pieces.  Put  the  onion  and  ginger  through  the  food- 
chopper.  Boil  all  the  peaches  in  one  pint  of  vinegar  until 
tender — about  one-half  hour.  Make  a  sirup  of  the  sugar  and 
the  other  pint  of  vinegar  and  cook  all  the  ingredients  in  it 
for  about  one  hour,  stirring  frequently  until  thick.  Seal 
while  hot  in  preserve  jars.  This  recipe  makes  five  and  one- 
half  pints.  Chicago,  III. 

PICKLED  BEETS 

About  2  cupfuls  prepared  beets       %  teaspoonf ul  pepper 

1  pint  sharp  vinegar  %  teaspoonful  paprika 

2  tablespoonfuls  brown  sugar         2  cloves 

%  teaspoonful  salt  Green  pepper 

Boil  and  peel  the  beets  as  usual.  Cut  them  in  fanciful  forms 
or  leave  them  whole  if  preferred.  Bring  the  vinegar  to  the 
boiling  point,  add  the  sugar  and  seasonings.  Arrange  the 
beets  in  a  jar,  alternating  the  slices  with  bits  of  green  pepper. 
Pour  the  boiling  liquid  over  the  beets  and  seal. 

Beechwood  Park,  Pa. 

PICKLED  CARROTS 
Cooked  carrots  Pickling  vinegar 

Prepare  the  vinegar  as  for  cucumber  pickles,  using  one  cupful 
each  of  sugar,  salt,  and  mustard  to  the  gallon  of  vinegar. 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  177 

Clean  and  scrape  the  carrots,  cook  till  tender  in  salted  water, 
drain  and  pack  in  glass  jars.  Pour  over  them  the  vinegar 
heated  to  boiling,  and  seal  at  once.  These  are  a  pleasing 
addition  to  any  salad.  Lebanon,  0. 


PICKLED  SPICED  ONIONS 

Small  onions  Sugar 

Salt  Mace 

Whole  cloves  Bay-leaf 

A  few  chili  peppers  Whole  peppers 

White  vinegar 

Peel  onions  and  cover  with  hot  water  and  salt,  making  a 
strong  brine.  Let  them  stand  twenty-four  hours,  drain  and 
cover  with  another  hot  brine.  Next  day  drain  and  make  a 
fresh  brine,  heat  to  boiling-point,  add  onions  and  boil  three 
minutes.  Drain  and  put  onions  in  jars  with  bits  of  mace, 
bay-leaf,  a  few  whole  peppers,  a  few  cloves,  and  slices  of  red 
pepper.  Fill  jars  with  hot  vinegar,  allowing  one  cupful  of 
sugar  to  four  quarts  of  vinegar.  Seal  at  once. 

New  York,  N.  T. 


QUICK  CABBAGE  CHOW-CHOW. 

1  large  head  white  cabbage  2  tablespoonfuls  salt 

2  green  peppers  *4  cupful  black  mustard-seed 
1  teaspoonful  celery-seed  '     *4  cupful  white  mustard-seed 
*4  ounce  alum  About  1  quart  vinegar 

1  pint  small  onions  y2  pound  brown  sugar 

Chop  all  very  fine,  mix,  sprinkle  lightly  with  salt,  and  let  stand 
an  hour,  then  drain  for  three  hours.  Mix  in  a  kettle  the 
brown  sugar,  celery  seed,  and  black  and  white  mustard-seeds. 
Add  the  vinegar  and  alum ;  let  all  boil  up,  then  pour  it  over 
the  cabbage;  cover  tightly.  This  chow-chow  may  be  made 
in  the  winter  if  relishes  become  scarce.  Concord,  Mass. 


RIPE  TOMATO  SAUCE 

1  dozen  ripe  tomatoes  2  cupf  uls  vinegar 

6  red  peppers  %  cupful  sugar 

6  medium-sized  onions  2  tablespoonfuls  salt 


178  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

Wash  the  vegetables  and  pare  the  tomatoes,  remove  the  seeds 
from  peppers  unless  you  like  a  hot  sauce,  when  a  few  may  be 
left.  Chop  onions  and  peppers  fine,  add  the  vinegar,  sugar, 
and  salt.  Cook  until  soft,  and  bottle.  New  York,  N.  Y. 

RUMMAGE  PICKLE 

2  quarts  green  tomatoes  1  small  head  cabbage  or 
1  quart  red  tomatoes  1  large,  ripe  cucumber 

3  green  peppers  %  cupful  salt 
3  stalks  celery  3  pints  vinegar 

3  large  onions  2  pounds  brown  sugar 

3  sweet  red  peppers  1  teaspoonful  mustard 

1  teaspoonful  pepper 

Chop  all  the  vegetables  and  sprinkle  with  salt.  Cover  and 
let  stand  overnight.  In  the  morning,  drain  thoroughly.  Add 
the  brown  sugar,  mustard,  pepper,  and  vinegar.  Cook  all 
together  for  about  one  hour  or  until  clear.  Seal  as  usual  in 
small  jars  or  bottles  large  enough  only  to  insure  one  serving, 
if  possible.  This  recipe  will  make  approximately  three 
quarts.  New  York,  N.  Y. 

SOUR  PICKLED  GHERKINS 

100  small  cucumbers  12  whole  allspice 

Cold  water  12  peppercorns 

1^  cupfuls  salt  3  sticks  cinnamon 

Boiling  water  3  blades  mace 

Vinegar  1  ounce  mustard-seed 

4  green  peppers  2  bay-leaves 

1  good-sized  onion 

Be  careful  not  to  bruise  or  mar  the  cucumbers.  Do  not  wash 
and  scrub  them  unless  absolutely  necessary,  as  that  will  tend 
to  bruise  them.  Select  very  small  prickly  cucumbers  of  uni- 
form size  and  cover  them  with  cold  water.  By  measuring  the 
cold  water  needed  for  covering  the  pickles  at  this  stage,  the 
amount  needed  for  the  brine  and  also  for  the  vinegar  later 
on  may  be  easily  determined.  Let  stand  one  hour,  then  lift 
the  cucumbers  out  in  order  not  to  disturb  any  settling  of  sand 
or  dirt,  and  turn  them  into  a  large  crock.  Add  one  cupful  of 
salt  to  sufficient  boiling  water  to  cover  the  cucumbers  and 
pour  this  over  them.  Cover  the  crock  closely  and  let  it  stand 
for  two  days.  After  this,  drain,  rejecting  those  that  may 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  179 

be  imperfect  or  soft,  and  pack  them  in  a  clean  crock.  Then 
cover  them  with  the  following  solution  which  should  be  hot 
but  not  boiling:  Take  enough  vinegar  to  cover  the  gherkins, 
add  the  green  peppers  chopped,  one-half  cupful  of  salt,  the 
spices  and  the  onion  diced.  These  gherkins  may  be  sealed 
in  jars  or  kept  unsealed  in  crocks.  They  keep  perfectly  either 
way.  Do  not  use  until  six  or  eight  weeks  after  making.  They 
are  even  better  if  left  for  a  longer  time  before  using. 

Good  Housekeeping  Institute 

SPICED  CRANBERRIES 

2  quarts  cranberries  2  tablespoonfuls   ground   cinna- 

lJ/£  cupfuls  vinegar  mon 

%  cupful  water  1  tablespoonf ul  ground  cloves 

6  cupfuls  sugar  1  tablespoonful  ground  allspice 

Combine  the  ingredients,  boil  gently  for  forty-five  minutes, 
and  put  up  as  usual  in  jars  or  glasses.  Des  Maines,  la. 

STUFFED  PEPPER  PICKLE 

20  to  25  small  green  peppers  1  teaspoonf  ul  ground  cloves 

1  small  head  cabbage  1  teaspoonf  ul  ground  mustard 

2  medium-sized  onions  1  cupful  salt 

1  teaspoonf  ul  ground  cinnamon       1  teaspoonf  ul  celery-seed 

Vinegar 

Wash  all  the  vegetables  carefully,  cut  the  tops  of  the  peppers 
almost  off  and  remove  the  seeds.  Cover  with  cold  water  and 
the  salt  and  soak  overnight.  In  the  morning  drain  and  fill 
with  a  stuffing  made  as  follows :  Chop  the  cabbage  and  onions 
fine,  mix  well  with  the  cinnamon,  cloves,  and  mustard.  Tie 
the  tops  on  securely,  pack  in  a  stone  jar  and  cover  with 
boiling  vinegar.  Put  celery-seed  in  a  muslin  bag  and  place 
in  the  jar  if  you  like  the  flavor  of  celery.  Keep  the  jar  well 
covered  and  do  not  eat  the  peppers  for  six  weeks. 

New  York,  N.  Y. 

UNCOOKED  TOMATO  PICKLE 

1  peck  half -ripe  tomatoes  2  quarts  vinegar 

2  cupfuls  chopped  celery  1  pound  brown  sugar 

7  or  8  small  onions  1  cupful  salt 

8  peppers    (half   ripe   or  four     4  tablespoonfuls  mustard-seed 
green  and  four  red)  %  teaspoonful  grated  nutmeg 


180  GOOD  HOUSEKEEPING'S  BOOK  OP  MENUS 

Peel  tomatoes,  put  them  through  the  meat-chopper,  and  drain 
thoroughly.  Add  onions,  peppers,  and  celery,  all  of  which 
have  been  chopped  finely.  Then  add  the  other  ingredients 
mixed,  and  stir  all  together  very  thoroughly.  Put  in  crocks 
or  jars.  Let  it  stand  six  weeks  before  using.  It  will  keep 
indefinitely.  Concord,  Mass. 


UXBRIDGE  CATCHUP 

1/2  bushel  tomatoes  1  tablespoonful  mustard 

%  cupful  salt  1  tablespoonful  black  pepper 

1  cupful  brown  sugar  %  tablespoonful  ground  cloves 

1^2  pints  vinegar  ^  tablespoonful   ground   cinna> 

1  nutmeg  grated  mon 

l/s  tablespoonful  ground  allspice 

Boil  the  tomatoes  until  tender  and  while  hot  press  through  a 
sieve;  return  to  kettle  and  boil  again  until  quite  thick  and 
when  nearly  cool  add  the  rest  of  the  ingredients.  Let  all 
boil  up  and  can  in  pint  jars.  Concord,  Mass. 


UXBRIDGE  MUSTARD  PICKLE 

1  quart  large  cucumbers  8  green  peppers 

1  quart  tiny  cucumbers  %  cupful  salt 

1  quart  tiny  white  onions  3  cupf  uls  sugar 

1  quart  tiny  green  tomatoes  1  ounce  turmeric 

1  quart  large  green  tomatoes  1^  cupf  uls  flour 

2  large  heads  cauliflower  %  pound  dry  mustard 

1  gallon  vinegar 

Slice  the  large  cucumbers  before  measuring.  Halve  the  tiny 
green  tomatoes  and  cut  the  large  ones  in  slices  and  then  in 
quarters.  Separate  the  cauliflower  into  flowerets  and  cut 
the  green  peppers  into  small  dice.  Place  all  the  vegetables 
except  the  cucumbers  in  a  large  kettle.  Pour  the  vinegar, 
scalding  hot,  over  them  and  allow  the  mixture  to  just  come 
to  a  good  boil.  Mix  all  the  other  ingredients  together  and 
moisten  with  a  little  cold  vinegar.  Then  stir  into  the  hot 
mixture  carefully  that  it  may  not  lump,  add  •the  cucumbers 
and  let  come  to  boil,  stirring  constantly.  Bottle  hot. 

Concord,  Mass. 


Pies 

BANANA  PIE 

3  bananas  J^  cupful  flour. 

%  cupful  sugar  %  cupful  boiling  water 

1  tablespoonful  butter  %  teaspoonful  vanilla 

2  eggs  6  tablespoonf  uls  sugar 
Vs  teaspoonful  salt  Pastry 

Line  a  medium-sized  pie  plate  with  pastry,  having  a  fluted 
edge  and  bake  at  500°  F.  for  twelve  minutes.  Meanwhile 
cream  together  the  three-fourths  cupful  of  sugar  and  the 
butter,  add  the  egg-yolks  beaten  slightly,  the  flour  and  boil- 
ing water  and  cook  in  the  top  of  a  double-boiler,  stirring 
constantly,  until  thickened.  Cool  and  add  the  vanilla.  Peel 
and  slice  the  bananas  and  place  a  layer  of  them  in  the  bottom 
of  the  baked  pastry  shell.  Spread  with  a  layer  of  the  cream 
filling,  lay  on  another  of  the  bananas  and  top  with  cream 
filling.  Make  a  meringue  from  the  two  egg-whites  and  six 
tablespoonfuls  of  sugar,  arrange  on  the  top  of  the  pie,  and 
bake  at  300°  F.  for  fifteen  minutes,  or  until  a  delicate  brown. 

New  York,  N.  T. 

BURNT  SUGAR  AND  BANANA  PIE 

About  V/2  cupfuls  milk  2  ripe  bananas 

%  cupful  flour  2  egg-whites 

ty,  cupful  sugar  6  tablespoonfuls  sugar 

l/2  teaspoonful  salt  %  teaspoonful  baking-powder 

2  egg-yolks  l1/^  teaspoonfuls  vanilla 

Pastry 

Line  a  medium-sized  pie  plate  with  pastry  having  a  fluted 
edge  and  bake  at  500°  F.  for  twelve  minutes.  Meanwhile 
prepare  the  following  filling :  Scald  one  cupful  of  milk  in  the 
top  of  a  double-boiler  and  add  one-fourth  cupful  of  sugar 
which  has  been  caramelized.  Cook  until  the  caramel  is  dis- 

181 


182  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

solved.  Place  the  flour  in  a  measuring  cup,  add  enough  milk 
to  make  a  smooth  paste  and  then  fill  up  the  cup  with  milk. 
Beat  the  egg-yolks  slightly  and  add  one-fourth  cupful  of 
sugar,  the  salt  and  the  flour  paste.  Pour  the  scalded  milk 
gradually  over  this  mixture,  stirring  constantly.  Return  to 
the  double-boiler  and  cook  for  one-half  hour.  Remove,  cool 
and  add  one  teaspoonful  of  vanilla.  Pour  into  the  pastry 
shell  and  garnish  the  top  with  the  bananas  cut  in  rings. 
Cover  with  a  meringue  made  as  follows:  Beat  the  two  egg- 
whites  until  stiff,  adding  four  tablespoonfuls  of  sugar.  Add 
the  remaining  two  tablespoonfuls  of  sugar,  the  baking-powder, 
and  one-half  teaspoonful  of  vanilla,  beat  well,  and  pile  lightly 
on  the  pie.  Brown  in  the  oven  at  300°  F.  for  fifteen  minutes. 

Bristol,  Va. 


CHERRY  PIE 

1  quart  sour  cherries  Few  drops  almond  extract 

1  cupful  granulated  sugar  3  tablespoonfuls  flour 

%  teaspoonful  salt  Pastry 

Line  a  pie  plate  with  pastry.  Mix  together  the  sugar,  salt, 
and  flour,  and  spread  half  of  it  over  the  pastry.  Wash,  and 
pit  the  cherries  and  fill  the  pie  plate  with  them.  Sprinkle  the 
almond  extract  and  remaining  sugar  mixture  over  the  cherries. 
Wet  the  lower  crust  around  the  edge  and  put  the  upper  crust 
in  position.  Bake  at  450°  F.  for  forty  minutes. 

Columbus,  0, 


CHOCOLATE  NUT  PIE 

2  medium-sized  boiled  potatoes  1  cupful  pastry  flour 

1  tablespoonful  butter  y2  teaspoonful  baking-powder 

*4  teaspoonful  salt  %  teaspoonful  salt 

a/2  cupful  powdered  sugar  4  tablespoonfuls  shortening 

1  cupful    finely    chopped    nut-  1  egg 

meats  1  teaspoonful  vanilla 

*4  pound   cake  milk  chocolate  Whipped  cream 

To  make  the  filling,  mash  the  potatoes,  add  the  butter  and  one- 
fourth  teaspoonful  of  salt,  and  beat  together.  Add  the  sugar, 
nuts,  melted  chocolate,  and  vanilla.  Beat  together  until 
and  fluffy.  Set  aside  to  cool.  To  make  the  pastry,  sift 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  183 

the  pastry  flour,  baking-powder,  and  one-half  teaspoonful  salt 
together,  cut  in  the  shortening  thoroughly,  and  add  the  egg 
unbeaten.  Mix  and  turn  on  a  floured  board ;  roll  thin.  Bake 
on  inverted  muffin  tins  at  500°  F.  for  about  ten  minutes. 
Cool  and  fill  with  the  chilled  mixture.  Garnish  with  whipped 
cream.  Little  Rock,  Ark. 


COCONUT  CREAM  PIE 

4  eggs  l/2  cupful  cream 

3/2  cupful  sugar  J/2  cupful  freshly  grated  coconut 

1^  cupfuls  milk  1  teaspoonful  vanilla 

Pastry 

Combine  the  eggs,  sugar,  milk,  cream,  and  vanilla  and  beat 
for  two  minutes.  Strain  and  add  the  coconut.  Pour  into  a 
pie  plate  lined  with  pastry  having  a  fluted  edge  and  bake 
at  450°  F.  for  ten  minutes;  then  reduce  the  heat  to  325°  F. 
for  thirty  minutes.  The  vanilla  may  be  omitted  and  a  little 
nutmeg  grated  over  the  custard  before  it  goes  into  the  oven. 
In  lieu  of  fresh  coconut,  shredded  coconut  soaked  in  milk 
may  be  used.  San  Diego,  Col. 


COFFEE  SOUFFLE  PIE 

2  tablespoonfuls  granulated  gel-     2  eggs 

atin  y$  teaspoonful  salt 

1/2  cupful  cold  water  1  teaspoonful  vanilla 

2  cupfuls  hot  coffee  infusion  1  cupful  cream 

3/2  cupful  sugar  1  tablespoonful  sugar 

Pastry 

Soak  the  gelatin  in  the  cold  water  and  add  the  hot  coffee 
infusion  and  one-half  cupful  of  sugar.  Stir  until  dissolved 
and  pour  on  to  the  egg-yolks  beaten  slightly  with  one  table- 
spoonful  of  sugar.  Cook  in  the  top  of  a  double-boiler  until 
thickened.  Remove  from  the  fire  and  add  the  salt  and  vanilla. 
Let  cool,  stirring  often.  When  beginning  to  set,  beat  hard, 
fold  in  the  egg-whites  and  cream,  both  stiffly  beaten.  Cool 
until  the  mixture  is  stiff  enough  to  pile  up  well  on  the  spoon, 
then  turn  into  a  baked  pastry  shell.  Chill  thoroughly  be- 
fore serving.  Good  Housekeeping  Institute 


184  GOOD  HOUSEKEEPING'S  BOOK  OP  MENUS 

CRANBERRY  AND  PRUNE  PIE 

l1/^  cupfuls  halved  cranberries       %  cupful  sugar 

1  cupful   prunes  1  tablespoonf ul  flour 

1  tablespoonful  butter  Pastry 

Mix  together  the  halved  cranberries,  the  prunes  cooked  until 
soft  and  cut  in  small  pieces,  the  sugar  and  the  flour.  Turn 
into  a  pie  plate  lined  with  pastry,  dot  over  with  the  butter, 
cover  with,  strips  of  pastry  and  bake  at  450°  for  twenty 
minutes.  Good  Housekeeping  Institute 

PINEAPPLE  GELATIN  PIE 

2  tablespoonfuls  granulated  gel-     ^  cupful  sugar 

atin  1  tablespoonful  lemon-juice 

1/2  cupful  cold  water  1  pint  cream 

1  can  grated  pineapple  Pastry 

Line  a  pie  plate  with  pastry  having  a  fluted  edge  and  bake 
at  500°  F.  for  twelve  minutes.  Soak  the  gelatin  in  the  cold 
water  for  five  minutes.  Heat  the  grated  pineapple  of  which 
there  should  be  three  cupfuls,  add  the  sugar,  lemon-juice  and 
the  softened  gelatin.  Stir  until  dissolved.  Chill  in  a  cool 
place,  stirring  frequently.  "When  the  mixture  begins  to  set, 
beat  well  and  fold  in  the  cream,  whipped  stiff.  Cool  till  stiff 
enough  to  pile  up  well  on  the  spoon.  Turn  into  the  baked 
pastry  shell  and  chill  till  thoroughly  set. 

Good  Housekeeping  Institute 

RAISIN  PIE 

Grated  rind  and  juice  2  lemons  1  cupful  walnut-meats,  coarsely 
Grated  rind  and  juice  1  orange  chopped 

1  cupful  light  brown  sugar  1^4  cupfuls  water 

2  tablespoonfuls  water  3  tablespoonfuls  cornstarch 
2  cupfuls  seeded  raisins  Pastry 

Line  a  medium-sized  pie  plate  with  pastry.  Combine  the 
lemon-juice  and  rind,  orange-juice  and  rind,  brown  sugar, 
seeded  raisins,  chopped  walnut-meats,  and  the  one  and  one- 
fourth  cupfuls  of  water  and  bring  to  the  boiling  point. 
Mix  the  cornstarch  and  two  tablespoonfuls  of  water  and  add 
to  the  mixture  gradually,  stirring  constantly.  Cook  five 
minutes,  and  pour  into  the  pastry  lined  pie  plate.  Put  on  a 
top  crust  and  bake  at  450°  F.  for  thirty  minutes. 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  185 

RHUBARB  CUSTARD  PIE 

2  cupfuls  rhubarb,  diced  1  teaspoonful  lemon- juice 

1  cupful  sugar  %  teaspoonful  salt 

1  cupful  milk  Pastry 

2  eggs  6  tablespoonfuls  sugar  for  me- 
2  tablespoonfuls  flour  ringue 

Stew  the  rhubarb  in  three-fourths  cupfuls  of  sugar  until 
soft ;  cool  and  add  milk  and  the  yolks  of  the  eggs  beaten  with 
one-fourth  cupful  of  sugar,  the  flour,  and  the  salt,  mixed 
together.  Add  the  lemon-juice.  Pour  into  the  pie  pan 
lined  with  pastry  with  a  fluted  rim.  Bake  at  450°  F.  for 
ten  minutes  and  at  325°  F.  for  twenty -five  minutes.  Then 
cover  with  meringue,  and  return  to  a  300°  F.  oven  for  fifteen 
minutes.  To  make  the  meringue,  beat  the  egg-whites  very 
stiff,  add  two  tablespoonfuls  of  sugar  to  each  egg-white,  beat 
again,  then  add  another  tablespoonful  of  sugar  to  each  egg- 
white;  beat,  flavor  with  a  few  drops  of  lemon  or  vanilla 
extract,  and  spread  on  pie.  If  fresh  rhubarb  is  not  in  season, 
and  you  are  the  fortunate  possessor  of  some  which  you  have 
canned,  you  may  use  it  in  place  of  the  fresh  rhubarb  called 
for  in  this  recipe.  Englewood,  N.  J. 


SLICED  PINEAPPLE  PIE 

%  cupful  sugar  1  tablespoonful  butter 

1  cupful  thin  cream  1  cupful  sliced  pineapple,  diced 

2  eggs  l1/^  tablespoonfuls  cornstarch 

Pastry 

Line  a  medium-sized  pie  plate  with  pastry,  having  a  fluted 
edge,  and  bake  at  500°  F.  for  twelve  minutes.  Heat  the 
cream  in  the  top  of  a  double-boiler  saving  one-fourth  cup- 
ful to  mix  with  the  cornstarch.  Add  the  cornstarch  mix- 
ture to  the  heated  cream  and  cook  for  twenty-five  minutes. 
Cream  the  butter  and  sugar  together;  add  the  eggs  slightly 
beaten,  and  pour  the  cream  mixture  over  them,  stirring  con- 
stantly. Return  to  the  double-boiler  and  cook  five  minutes. 
Then  add  the  diced  pineapple,  cool  slightly,  pour  into  the 
baked  pastry  shell  and  set  aside  to  cool. 

Westfield,  N.  J. 


Salad  Dressings 

BOILED  RUSSIAN  DRESSING 

%  cupful  boiled  salad  dressing       2  tablespoonfuls  diced  pimiento 
4  tablespoonfuls    strained"   chili     %  tablespoonful  tarragon  vine 
sauce  gar 

y%  tablespoonful  chopped  chives 

Mix  the  ingredients  together  in  the  order  given.    Chill  wel 
and  serve  on  lettuce.  Webster  City,  la. 


BOILED  SALAD  DRESSING 

4  tablespoonfuls  melted  butter         ^  cupful  mild  vinegar 
1  tablespoonful  flour  1  teaspoonful  salt 

1  tablespoonful  sugar  1  teaspoonful  mustard 

1  cupful  milk  Dash  cayenne  pepper 

2  eggs 

Stir  butter  and  flour  together ;  add  milk  and  let  cook  in  the  to; 
of  a  double-boiler  till  quite  thick.  Beat  egg-yolks  slightlj 
add  the  salt,  cayenne  pepper,  sugar,  mustard,  and  vinegar 
then  stir  into  the  thickened  mixture  and  cook  till  thick  lik 
cream.  Remove  from  heat  and  pour  onto  the  egg-white* 
beaten  stiff,  stirring  constantly.  Mechanicsville,  Conn. 


BUTTERMILK  BOILED  DRESSING 

1  tablespoonful  sugar  1  cupful  vinegar 

1  tablespoonful  mustard  ^4  teaspoonful  onion  salt 

1  teaspoonful  salt  Few  grains  cayenne  pepper 

%  tablespoonful  paprika  2  eggs 

1  tablespoonful  cornstarch  1  cupful  buttermilk 

2  tablespoonfuls  butter 
186 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  187 

Mix  together  the  dry  ingredients  in  the  top  of  a  double-boiler. 
Moisten  with  two  tablespoonfuls  of  the  buttermilk.  Add  the 
eggs  beaten  slightly,  and  the  remainder  of  the  buttermilk. 
Stir  well  together  and  cook  over  hot  water  until  it  begins  to 
thicken.  Add  the  butter  and  the  vinegar,  a  little  at  a  time. 
If  it  curdles,  beat  well  with  a  Dover  eggbeater  several  times 
during  cooking.  This  salad  dressing  is  especially  good  with 
all  kinds  of  vegetables  and  fish  salads.  Crary,  N.  Dak. 


CHIVES  SALAD  DRESSING 

3  tablespoonfuls  salad  oil  1  teaspoonful  salt 

1  tablespoonful  vinegar  *4  teaspoonful  paprika 

1  tablespoonful  minced  chives  %  teaspoonful  white  pepper 

1  hard-cooked  egg 

Mix  thoroughly  the  salad  oil,  vinegar,  salt,  paprika  and  white 
pepper;  then  add  the  minced  chives  and  hard-cooked  eggs, 
chopped  fine.  Serve  on  tomato  or  any  plain  green  salad. 
Enough  for  four  servings.  New  York,  N.  Y. 


FRENCH  DRESSING 

Salad  oil  Pepper 

Vinegar  Paprika 

Salt  Mustard 

Worcestershire  sauce 

Place  a  small  lump  of  ice  in  a  shallow  bowl.  Pour  the  salad 
oil  slowly  over  ice,  the  amount  depending  upon  the  number 
to  be  served.  Add  vinegar  sparingly,  the  exact  proportion 
depending  on  one's  individual  taste.  Then  add  salt,  pepper, 
enough  paprika  to  make  the  dressing  pink,  and  a  dash  of 
mustard  or  a  few  drops  of  Worcestershire  sauce,  here  again 
letting  the  taste  determine  the  proper  amount.  When  all  the 
ingredients  are  added,  beat  the  mixture  thoroughly  with  a 
fork  until  it  is  well  blended,  thick  and  smooth.  Serve  at 
once.  Curry  powder,  horseradish,  chopped  sour  pickles, 
capers  or  parsley,  chili  sauce  or  tomato  catchup  may  be  used 
in  varying  the  dressing.  Or  the  bowl  may  be  rubbed  with  a 
clove  of  garlic.  Good  Housekeeping  Institute 


188  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

FRUIT  SALAD  DRESSING 

2  eggs  4  tablespoonfuls  vinegar 
4  tablespoonfuls  sugar  1  tablespoonful  mustard 
J/2  teaspoonful  salt  Whipped  cream 

14  teaspoonful  pepper  ^4  teaspoonful  paprika 

Combine  the  eggs,  sugar,  salt,  pepper  and  paprika  and  beat 
until  light.  Then  add  the  vinegar  and  mustard,  beat  again, 
and  then  cook  over  hot  water  until  thick.  Pour  into  a  jar  to 
cool.  When  cold  and  jelly-like  it  is  ready  to  use.  Mix  one 
and  one-half  tablespoonfuls  of  this  foundation  dressing  with 
one  cupful  of  cream  whipped  stiff.  If  desired  less  sweet,  the 
amount  of  sugar  may  be  decreased.  The  foundation  dress- 
ing will  keep  for  several  weeks  in  a  cool  place. 

Beechwood  Park,  Pa. 

HONEY  SALAD  DRESSING 

3  tablespoonfuls  salad  oil  1  tablespoonful  lemon-juice 
2  tablespoonfuls  honey  %  teaspoonful  salt 

Beat  together  the  salad  oil,  honey,  lemon- juice  and  salt  until 
well  blended.  Use  at  once.  New  York,  N.  Y. 

MAYONNAISE  DRESSING 

1  egg  6  teaspoonfuls  vinegar 

1  teaspoonful  salt  6  teaspoonfuls  lemon-juice 

1  teaspoonful  powdered  sugar  1%  cupfuls  salad  oil 

1  teaspoonful  mustard  Paprika 

Pepper  Few  grains  cayenne 

Into  a  conical-shaped  bowl  break  the  egg,  and  add  the  salt, 
powdered  sugar,  mustard,  a  dash  of  pepper  and  paprika,  the 
cayenne,  and  one  teaspoonful  of  vinegar.  Beat  thoroughly 
with  a  good  Dover  egg-beater,  then  add  the  oil,  one  table- 
spoonful  at  a  time,  beating  thoroughly  after  each  addition, 
until  one-half  cupful  is  added  and  the  dressing  is  thick.  The 
oil  can  then  be  added  in  larger  quantities  at  a  time.  When 
one  cupful  has  been  added,  dilute  with  the  rest  of  the  vinegar 
and  the  lemon- juice,  adding  this  alternately  with  the  rest 
of  the  oil.  Use  altogether  one  and  one-half  cupfuls  of  oil. 
Beat  vigorously  all  the  time  during  the  making.  When 
finished,  the  dressing  should  be  smooth  and  very  thick. 

Housekeeping  Institute 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  189 

PINEAPPLE  DRESSING 

1  cupful  pineapple-juice  2  eggs 

%  cupful  sugar  1/2  cupful  cream,  whipped 

1  tablespoonful  flour  2  tablespoonfuls  butter 

Heat  the  pineapple-juice  until  just  warm.  Blend  together 
the  flour  and  butter,  add  the  egg-yolks  beaten  and  the  sugar, 
and  then  the  egg-whites  beaten  stiff.  Pour  the  warm  pine- 
apple-juice into  this,  place  in  the  top  of  a  double  boiler  and 
cook  till  thick.  Cool  and  add  the  whipped  cream. 

Pittsfield,  Mass. 

POT  POURRI  SALAD  DRESSING 

1/2  teaspoonful  salt  1  green  pepper 

%  teaspoonful  pepper  1  orange 

4  tablespoonfuls  salad  oil  i/2  cupful  stuffed  olives 

2  tablespoonfuls  vinegar 

Beat  together  the  salt,  pepper,  vinegar,  and  salad  oil.  Add 
the  green  pepper  seeded  and  chopped  fine,  the  orange  peeled 
and  chopped  fine,  using  all  of  the  juice  and  the  olives  chopped. 
Mix  all  the  ingredients  and  pour  over  quartered  hearts  of 
lettuce.  Springfield,  Mass. 

ROQUEFORT  DRESSING 

teaspoonful  salt  1  tablespoonful  vinegar 

teaspoonful  pepper  3  tablespoonfuls  salad  oil 

%  cupful  Roquefort  cheese 

Mix  together  the  seasonings  and  vinegar  and  beat  in  the  salad 
oil.  Blend  in  the  cheese  slowly,  and  pour  at  once  over  hearts 
of  lettuce.  New  York,  N.  Y. 

RUSSIAN  SALAD  DRESSING 

1/2  teaspoonful  mustard  1  teaspoonful  Worcestershire 

1/2  teaspoonful  salt  sauce 

i/s  teaspoonful  white  pepper  1  tablespoonful  vinegar 

%  teaspoonful  paprika  1  tablespoonful  lemon-juice 

1/2  cupful  salad  oil  1  tablespoonful  minced  green 

1  teaspoonful  grated  onion  pepper 

1  tablespoonful  chili  sauce  2  teaspoonfuls  minced  parsley 

Mix  together  the  mustard,  salt,  white  pepper  and  paprika. 
i  Add  these  dry  ingredients  to  the  vinegar,  lemon-juice,  grated 


190  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

onion,  Worcestershire  sauce,  chili  sauce,  minced  green 
pepper  and  minced  parsley,  mixed  together.  Beat  all  into 
the  salad  oil  and  serve  at  once  or  put  into  a  glass  jar  and 
shake  to  emulsify  it.  North  Top&ka,  Kans. 

SOUR  CREAM  SALAD  DRESSING 

1  cupful  sour  cream  Pepper 

2  tablespoonfuls  vinegar  Paprika 
1  tablespoonful  lemon- juice  Mustard 

1  teaspoonful  sugar  Celery-seeds 

1  teaspoonful  salt  1  canned  pimiento 

Beat  the  cream  until  stiff,  then  add  the  vinegar,  lemon-juice, 
sugar,  salt,  pepper,  paprika  and  mustard  to  taste.  Beat  all 
together  until  very  thick.  Add  a  few  celery  seeds,  and  the 
pimiento  cut  in  small  pieces,  to  give  variety.  Serve  on  cucum- 
bers or  cold  slaw.  Beechwood  Park,  Pa. 

TASTY  SALAD  DRESSING 

1  clove  garlic  %  teaspoonful  paprika 

y2  green  pepper   >  6  tablespoonfuls  cottage  cheese 

2  radishes  1  teaspoonful  salt 

2  hard-cooked  egg-yolks  3  tablespoonfuls  lemon- juice 

*/2  cupful  rich  buttermilk 

Rub  the  inside  of  a  bowl  with  the  cut  clove  of  garlic.  Chop 
the  green  pepper  and  radishes  until  fine  and  mash  the  egg- 
yolks.  Mix  together  and  add  the  cottage  cheese,  salt,  paprika, 
lemon- juice  and  buttermilk.  Beat  together  well  and  pour 
over  any  green  salad.  Milwaukeef  Wis. 

THOUSAND  ISLAND  CREAM  DRESSING 

y2  cupful  mayonnaise  made  with     %  cupful  heavy  cream 

tarragon  vinegar  2  teaspoonfuls  minced  chives 

2  tablespoonfuls   finely  chopped     2  tablespoonfuls  tomato  catchup 
pimientos  2  tablespoonfuls  chili  sauce 

2   hard-cooked  eggs 

To  the  mayonnaise  add  the  chopped  pimientos,  minced 
chives,  catchup  and  the  chili  sauce.  Fold  in  the  cream 
whipped  until  stiff  and  just  before  serving,  add  the  hard- 
cooked  eggs,  coarsely  chopped.  Chill  on  ice  before  using. 

Uxbridge,  Mass. 


Salads 


AMERICAN  BEAUTY  SALAD 

6  medium-sized  beets  Salt 

pound  cottage  cheese  %  teaspoonful  white  pepper 

2  tablespoonfuls  cream  ^4  teaspoonful  paprika 

Lettuce  Mayonnaise 

Wash  the  beets  and  cook  in  boiling  salted  water  until  tender. 
Remove  skins  and  chill.  Scoop  out  the  centers.  Season  the 
cottage  cheese  with  the  pepper  and  paprika  and  add  salt  if 
not  already  salted  sufficiently.  Moisten  with  the  cream.  Fill 
the  beets  with  the  mixture.  Garnish  with  bits  of  beet  taken 
from  the  center,  and  place  on  beds  of  crisp  lettuce.  Serve 
with  mayonnaise.  HUlsb ar 'o,  N.  C. 


CABBAGE  SALAD  SAN  FRANCISCO 

1  medium-sized  white  cabbage  3  tablespoonfuls  salad  oil 

1/2,  cupful  chopped  celery  1  tablespoonful  powdered  sugar 

1  small  green  pepper,  chopped  1^  teaspoonfuls  salt 

1  tablespoonful  minced  onion  Pimiento  strips 

3  tablespoonfuls  vinegar  y2  cupful  mayonnaise 

Remove  any  wilted  or  damaged  leaves  from  the  cabbage  and 
soak  it  in  salted  water  for  thirty  minutes.  Drain  thoroughly 
and  remove  the  center.  Discard  the  coarse  heart  and  chop 
the  rest  of  the  cabbage  very  fine.  Mix  it  with  the  chopped 
celery,  minced  onion,  chopped  green  pepper,  vinegar,  salad 
oil,  powdered  sugar  and  salt  and  let  stand  in  a  cold  place 
for  at  least  thirty  minutes.  Then  mix  with  the  mayonnaise, 
refill  the  cabbage  shell,  and  garnish  with  pimiento  strips. 

San  Francisco,  Col. 
191 


192  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

CELERY  CHEESE  SALAD 

6  large  sticks  celery  French  dressing 

1  small  cream  cheese  Pepper 

2  tablespoonfuls    chopped  wal-     2  tablespoonfuls    minced    green 
nut-meats  pepper 

Salt  1  teaspoonful  thin  cream 

French  endive 

Wash  and  crisp  the  celery  sticks.  Fill  the  groove  in  each 
stick  with  a  mixture  made  by  combining  the  cream  cheese, 
chopped  walnut  meats,  minced  green  pepper,  the  cream,  and 
salt  and  pepper  to  taste.  Smooth  the  edges  of  the  filled 
celery  sticks,  chill  thoroughly,  and  then  cut  the  sticks  into 
one-inch  lengths.  Arrange  on  individual  servings  of  endive 
and  serve  with  French  dressing.  The  prepared  sticks  can  be 
kept  several  hours  on  ice.  Park  Ridge,  III. 

CELERY  HEARTS  AND  FRENCH  ENDIVE  SALAD 

Thousand  Island  Cream  Dressing     y2  pound  French  endive 

1  stalk  celery 

Wash,  drain,  and  dry  the  crisp  French  endive;  arrange  on 
individual  salad  plates.  Surround  with  curled  celery.  To 
curl  the  celery,  remove  the  root  from  the  celery  stalk  and 
cut  the  sticks  into  one  and  one-half  inch  pieces ;  with  a  sharp 
knife  cut  in  fine  shreds  from  the  ends  toward  the  center, 
leaving  about  one-fourth  inch  in  the  center  uncut.  Drop  into 
ice  water  to  which  one  tablespoonful  of  lemon-juice  has  been 
added  and  let  stand  until  well  curled.  Serve  with  Thousand 
Island  Cream  Dressing.  This  recipe  will  supply  about  ten 
servings  and  makes  an  excellent  luncheon  or  dinner  salad. 

Uxbridge,  Mass. 

CHEESE  AND  PEAR  SALAD 

1^2  cupfuls  grated  American  Mayonnaise 

cheese  Lettuce 

6  canned  pear  halves 

Arrange  the  pear  halves  individually  on  nests  of  lettuce 
leaves,  fill  the  hollows  of  the  pears  with  the  grated  cheese, 
and  top  with  mayonnaise.  Fresh  pears  can  be  used  if  they 
are  very  ripe.  In  this  case,  sprinkle  them  with  lemon-juice 
and  a  tiny  bit  of  sugar,  cover,  and  let  stand  fifteen  minutes 
before  using.  Memphis,  Term. 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  193 

CHEESE  BALLS  AND  WATERCRESS 

2  cupfuls  cottage  cheese  %  cupful  tomato  catchup 

J/£  cupful  chopped  nuts  1  bunch  watercress 

^2  teaspoonful  paprika  %  cupful  mayonnaise 

1^  teaspoonfuls  salt 

The  cottage  cheese  should  be  very  dry  and  unsalted.  Mix 
it  with  the  catchup,  sajt,  paprika,  and  chopped  nuts.  Chill 
thoroughly  and  form  into  small  balls.  Place  three  or  four 
balls  on  a  bed  of  crisp  watercress  and  serve  ice-cold  with  the 
mayonnaise.  This  recipe  will  serve  eight. 

Springfield,  Mo. 

CHEESE  COLE-SLAW 

1  pint  shredded  cabbage  1  tablespoonful  vinegar 

4  tablespoonfuls  grated  cheese  Few  grains  cayenne  pepper 

1  teaspoonful  salt  1  teaspoonful  prepared  mustard 

1  teaspoonful  brown  sugar  ^  to  1  cupful  fresh  buttermilk 

1/4  teaspoonful  paprika  Green  pepper  or  celery  tips 

Freshen  the  cabbage  by  letting  it  stand  in  cold  water  until 
crisp.  Dry  between  towels.  Mix  the  cabbage  and  cheese 
together.  Place  all  the  other  ingredients,  except  the  butter- 
milk, in  a  bowl  and  blend  thoroughly,  then  add  the  butter- 
milk, the  exact  quantity  depending  upon  the  thickness  of 
the  buttermilk.  Pour  over  the  cabbage  and  cheese  and  gar- 
nish with  green  pepper  rings  or  celery  tips. 

Redding,  Conn. 


CONCORDIA  PINEAPPLE  SALAD 

6  slices  canned  pineapple  Canned  pimientos 

1  cupful  diced  cucumber  Lettuce 

%,  cupful  mayonnaise  Mayonnaise 

Lay  one  slice  of  pineapple  on  each  individual  serving  of 
lettuce.  Fill  the  cavity  of  each  slice  of  pineapple  with  a 
spoonful  of  the  diced  cucumbers  mixed  with  the  mayonnaise. 
Cross  two  narrow  strips  of  pimientos  or  green  peppers  over 
the  center  of  each  slice  of  pineapple.  Serve  with  more 
mayonnaise  dressing.  This  will  make  eight  portions. 

Concord,  Mass. 


194  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

COUNTRY  SALAD 

2  cupfuls  chopped  cooked  meat        Boiled  dressing 

2  cupfuls  diced  cooked  potatoes      Lettuce 

1  cupful  cooked,  sliced  carrots         3  small  gherkins 

3  hard-cooked  eggs  1  cupful  diced  celery 

Combine  the  chopped,  cooked  meat  which  may  be  corned 
beef,  tongue  or  ham  with  sufficient  boiled  dressing  to  mold. 
Pack  in  a  cold  mold  and  chill.  Likewise,  thoroughly  chill  the 
cooked  potatoes  and  carrots.  Let  the  diced  celery  stand  in 
cold  water  to  which  a  little  lemon- juice  has  been  added. 
When  ready  to  serve,  line  the  salad  dish  with  lettuce,  unmold 
the  meat  in  the  center  and  arrange  the  potatoes  tossed  in 
boiled  dressing  around  it.  Place  the  border  of  carrots  around 
the  potatoes,  then  the  celery  drained  and  wiped  dry.  Chop 
the  whites  of  the  hard-cooked  eggs  and  sprinkle  over  the 
salad.  Press  the  yolks  through  a  fine  sieve  and  scatter  over 
the  meat.  Garnish  with  halves  of  gherkins  and  pour  boiled 
dressing  over  the  vegetables.  Potato  balls  or  carrot  slices  cut 
in  fancy  shapes  may  be  used.  Beechwood  Park,  Pa. 

DUCK  AND  ORANGE  SALAD 

2  cupfuls  cold  duck  %  teaspoonful  salt 

4  seedless  oranges  %  teaspoonful  pepper 
1  tablespoonful  tarragon  vinegar  }4  teaspoonful  paprika 
y2  cupful  salad  oil  Lettuce 

Cut  the  duck  into  small  dice ;  peel  the  oranges  and  slice  theiti 
very  thin.  Mix  together  until  well  blended  the  oil,  season- 
ings, and  vinegar.  Pour  this  dressing  over  the  duck  and 
oranges  and  let  stand  for  a  few  minutes.  Serve  on  crisp 
lettuce.  Shafer,  Minn. 

EGG  AND  TOMATO  SALAD 

6  medium-sized  tomatoes  Mayonnaise 

Lettuce  6  hard-cooked  eggs 

Scald  and  peel  the  tomatoes.  Then  with  a  sharp  knife  cut 
the  tomatoes  lengthwise  in  quarter-inch  slices  almost  down 
to  the  bottom,  leaving  enough  uncut  to  hold  the  tomatoes 
together.  Slice  the  hard-cooked  eggs  and  insert  one  slice 
between  each  two  lavers  of  tomatoes,  spreading  them  open 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  195 

like  a  fan.  Put  each  tomato  on  a  bed  of  white  lettuce  or 
cress,  chill,  until  very  cold,  and  just  before  serving  pour 
mayonnaise  over  it.  New  York,  N.  Ym 

ENDIVE  GRAPEFRUIT  SALAD 

6  stalks  French  endive  2  ounces  crumbled  Roquefort 

Scooped  out  pulp  1^  grapefruit         cheese 
French  dressing 

Wash  and  dry  the  endive,  chill  thoroughly,  and  arrange  on 
individual  plates.  Heap  the  grapefruit  at  the  end  of  the 
stalks,  and  sprinkle  it  with  the  cheese-crumbs.  Pour  French 
dressing  over  all.  If  necessary,  romaine  may  be  substituted 
for  the  endive.  Buffalo,  N.  Y. 

FROZEN  FRUIT  MAYONNAISE 

8  cupfuls  cream,  whipped  1  cupful  mayonnaise 

2l/2  eupf uls  mixed  fruits,  as  mar-      1  teaspoonf ul  powdered  sugar 
aschino     cherries,      candied      1  teaspoonful  granulated  gelatin 
pineapples,    oranges,    sliced     2  tablespoonfuls  cold  water 
peaches,  stoned  cherries,  etc.     Lettuce  hearts 
Parsley 

Cover  the  gelatin  with  the  cold  water  and  then  set  it  over 
steam  to  melt.  Beat  into  the  mayonnaise.  Combine  this 
mixture  with  the  whipped  cream  and  powdered  sugar,  stir 
in  the  fruit,  and  pour  into  a  mold  which  has  been  rinsed 
with  cold  water.  Seal  carefully,  and  bury  in  equal  parts 
of  ice  and  salt  for  four  hours.  Serve  garnished  with  lettuce 
hearts  and  parsley.  New  York,  N.  Y. 

GINGER  ALE  SALAD 

%  cupful    diced,    canned    pine-  1  cupful  ginger  ale 

apple  2  tablespoonfuls  granulated  gela- 

%  cupful    chopped    grapefruit         tin 

pulp  i/2  cupful  warm  water 

}/£  cupful  blanched  shredded  al-  Few  grains  salt 

monds  Few  grains  paprika 

Y±  cupful  seeded  malaga  grapes  Mayonnaise 

Lettuce 

Soak  the  gelatin  in  the  warm  water  for  five  minutes,  then 
dissolve  it  over  hot  water.  Add  one-fourth  cupful  of  the 


196  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

ginger  ale.  Combine  the  diced  pineapple,  grapefruit  pulp, 
malaga  grapes,  shredded  almonds,  salt  and  pepper  and  then 
add  the  remaining  three-fourths  cupful  of  ginger  ale.  Add 
the  gelatin  mixture,  stir  thoroughly  and  pour  into  individual 
molds  which  have  been  dipped  in  and  out  of  cold  water. 
Chill  thoroughly,  unmold  and  serve  on  lettuce  leaves,  gar 
nished  with  mayonnaise.  StatesviUe,  N.  C. 

HARLEQUIN  SALAD 

1  cupful  apple  strips  1  canned  pimiento 

1  cupful  celery  strips  Boiled  dressing 

1  green  pepper  Lettuce 

Combine  the  apple  strips,  celery  strips,  green  pepper  and 
pimiento  all  cut  in  the  shape  and  size  of  matches.  Toss  in 
boiled  dressing  or  mayonnaise  at  the  last  minute  and  heap 
on  nests  of  lettuce.  Concord,  Mass. 

HOT  POTATO  SALAD 

6  medium-sized  potatoes  4  tablespoonfuls  salad  oil 

2  tablespoonfuls  chopped  parsley     y2  teaspoonful  lemon-juice 
!/2  cupful  diced  celery  Salt 

4  tablespoonfuls  vinegar  Pepper 

Wash  and  cook  the  potatoes  without  paring  in  boiling  salted 
water  until  tender.  Cool,  peel  and  cut  into  thin  slices.  Ar- 
range a  layer  of  potatoes  in  the  bottom  of  a  dish;  sprinkle 
with  salt,  pepper,  one  tablespoonful  of  chopped  parsley  and 
one-fourth  cupful  of  diced  celery.  Mix  the  vinegar,  salad 
oil,  and  lemon-juice  together  and  heat  just  to  the  boiling 
point.  Pour  half  of  it  over  the  potatoes;  then  arrange  the 
remaining  potatoes  on  top,  and  sprinkle  with  salt,  pepper, 
the  remaining  parsley,  celery,  and  oil  dressing. 

Beechwood  Park,  Pcb. 

JANE'S  ORANGE  JELLY  SALAD 

1  cupful  cold  water  1  Neufchatel     or    small    cream 

2  cupfuls  hot  water  cheese 

*/2  cupful  orange-juice  1  teaspoonful  top  milk 

Juice  one  lemon  Canned  white  cherries 

y2  cupful  sugar  Filberts 

2  tablespoonfuls  granulated  gel-     Mayonnaise 
atin  Lettuce 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  197 

Make  one  quart  of  orange  jelly,  using  the  first  six  ingredients. 
Fill  a  cold  wet  ring  mold  half  full  with  the  orange  jelly  mix- 
ture and  let  stand  in  the  refrigerator  until  it  begins  to 
thicken.  Meanwhile,  soften  the  cheese  with  the  milk  and 
form  into  tiny  balls.  When  the  jelly  in  the  mold  has  begun 
to  set,  arrange  these  balls  of  cheese  at  regular  intervals  in 
the  mold.  Add  the  rest  of  the  gelatin  mixture  and  set  on 
the  ice  until  perfectly  stiff.  When  ready  to  use,  unmold  on 
a  bed  of  lettuce.  Stone  the  white  cherries  and  refill  with 
filberts  or  hazel  nuts.  Fill  the  center  and  garnish  the  outside 
of  the  mold  with  the  stuffed  cherries.  Dress  with  mayonnaise 
and  serve  at  once,  very  cold  with  browned  crackers. 

Concord,  Mass. 

JELLIED  SHRIMP  SALAD 

1  quart  canned  tomatoes  2  tablespoonf  uls  granulated  gela- 

1*4  cupfuls  water  tin 

1^/2  teaspoonfuls  salt  1^  cupfuls  shrimp 

*4  teaspoonful  pepper  */2  cupful  finely  diced  celery 

4  cloves  14  cupful  diced  green  pepper 

1  bay-leaf  Boiled  dressing 

1  tablespoonful  sugar  Lettuce 

1  teaspoonful  mustard  1  small  onion,  minced 

Cook  the  tomatoes,  one  cupful  of  water,  the  salt,  pepper, 
cloves,  bay-leaf,  sugar,  mustard  and  minced  onion  together 
for  fifteen  minutes.  Strain  and  pour  the  mixture  over  the 
gelatin  which  has  been  softened  in  one-fourth  cupful  of  cold 
water.  Cool  until  it  begins  to  stiffen  and  add  the  shrimps, 
which  have  been  cleaned,  the  viscera  removed,  and  cut  in 
halves ;  then  add  the  diced  celery  and  the  diced  green  pepper 
from  which  the  skin  has  been  removed  by  parboiling.  Pour 
into  wet  individual  molds  and  chill  until  hardened.  When 
ready  to  serve,  turn  out  on  beds  of  lettuce,  and  garnish  with 
boiled  dressing,  or  mayonnaise,  as  preferred. 

Good  Housekeeping  Institute 

JELLIED  TOMATO  SALAD 

2  tablespoonf  uls  granulated  gela-     %  teaspoonful  salt 

tin  1  cupful  condensed  tomato  soup 

!/2  cupful  cold  water  Lettuce 

1  pint  boiling  water  %  cupful  mayonnaise 

V2  cupful  vinegar  J^j  cupful  sugar 


198  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

Soak  gelatin  in  the  cold  water  five  minutes.  Dissolve  it  in 
the  boiling  water,  then  add  the  sugar,  salt,  vinegar,  and 
soup.  Pour  into  cold,  wet  molds  and  set  in  a  cold  place  to 
chill.  Serve  on  shredded  lettuce  garnished  with  mayonnaise. 
This  makes  ten  individual  servings.  Indianapolis,  Ind« 

JUNE  SALAD 

Cooked  asparagus  stalks  Canned  pimientos 

Cooked  green  peas  French  dressing 

Cooked  diced  carrots  Mayonnaise 

Finely  minced  parsley  Lettuce 

Arrange  the  lettuce  on  a  salad  plate.  Badiate  asparagus 
stalks  towards  the  edge,  leaving  a  space  in  the  center  for 
a  mound  of  the  green  peas.  Surround  with  a  ring  of  the 
diced  carrots.  Sprinkle  carefully  with  French  dressing,  pipe 
thick  mayonnaise  in  rings  around  both  vegetables,  and  put  a 
whirl  in  the  center,  in  which  stand  a  few  small  leaves  of 
white  lettuce.  Sprinkle  the  carrots  with  minced  parsley, 
and  the  peas  and  asparagus  with  pimientos  cut  in  small  dice. 
Chives  may  be  used,  if  desired.  Concord,  Mass. 

KIPPERED  HERRING  SALAD 

1  smoked,  kippered  herring,  %  teaspoonful  salt 
weight,  %  pound                             Vs  teaspoonful  onion  salt 

2  cupfuls  finely  diced  celery  %  teaspoonful  pepper 
1  green  pepper,  chopped  %  teaspoonful  paprika 
Lettuce                                                Mayonnaise 

1  hard-cooked  egg,  chopped 

Boil  the  fish  in  water  enough  to  cover  it,  for  five  minutes. 
Remove  it  from  the  water,  bone  and  shred  it.  To  one-half 
cupful  of  the  shredded  fish  add  the  diced  celery,  chopped 
green  pepper,  chopped  egg,  salt,  onion  salt,  pepper,  and 
paprika.  Add  enough  mayonnaise  to  moisten  well  and 
arrange  on  beds  of  lettuce.  Serve  with  additional  mayon- 
naise. Brooklyn,  N.  Y. 

LETTUCE  ROLLS 

1  head  lettuce  ^  cupful  chopped  walnut-meats 

1  cupful  cottage  cheese  */2  cupful  mayonnaise 

%  cupful  seedless  raisins  Salt 


KECIPES  AND  HOUSEHOLD  DISCOVERIES  199 

Mix  together  the  cottage  cheese,  raisins,  and  nnts.  Add  the 
mayonnaise  and  blend  thoroughly.  Add  salt,  if  needed.  Use 
the  larger  leaves  of  crisp  lettuce;  spread  them  with  the 
cheese  mixture  and  roll  up  like  a  jelly  roll.  The  recipe  will 
make  about  twelve  rolls.  In  season  tie  each  roll  with  a  long- 
stemmed  nasturtium.  Place  two  rolls  on  each  salad  plate 
with  the  flowers  on  top  and  some  of  the  tiny  leaves  of  lettuce 
between.  Clover  blossoms  may  also  be  used,  but  the  rolls  will 
stay  together  without  any  tying.  In  the  latter  case,  arrange 
a  strip  of  pimiento  around  each  roll.  Little  wooden  tooth- 
picks may  be  used  to  fasten  the  rolls,  if  resired. 

Hittsboro,  N.  C% 

LOUISA'S  BARTLETT  PEAR  SALAD 


12  canned  pear  halves  1  tablespoonful  top 

1  large  cream  cheese  Lettuce 

Mayonnaise  Tart  jelly 

Either  home-canned  or  commercially  canned  pears  of  the 
Bartlett  variety  should  be  used  for  this  salad.  If  home- 
canned  pears  are  used,  it  is  well,  when  canning  them  for 
salads  to  use  less  sugar  than  for  pear  sauce.  Place  a  cube 
of  tart  jelly  in  the  core  cavity  of  each  pear  half  and  place 
rounded  side  up,  two  on  each  individual  nest  of  letture. 
Frost  each  half  with  the  cream  cheese  which  has  been  mois- 
tened with  the  top  milk  to  spread  smoothly.  Serve  with 
mayonnaise  dressing.  If  the  knife  used  for  spreading  the 
"frosting"  is  occasionally  dipped  in  boiling  water,  the 
process  will  be  much  simpler.  Concord  >  Mass. 

MAY  FRUIT  SALAD 

6  slices  fresh   or  canned   pine-     1  banana 

apple  6  strawberries 

1  large  orange  Honey  salad  dressing 

Sprigs  fresh  mint 

Wash  and  crisp  the  mint,  arrange,  stem  ends  toward  the  cen- 
ter, on  individual  salad  plates.  Place  a  slice  of  pineapple 
on  each  bed  of  mint,  on  this  put  a  slice  of  orange,  then  a 
layer  of  banana  sliced  into  disks,  and  top  with  a  strawberry. 
Pour  over  it  the  salad  dressing.  If  fresh  pineapple  is  used 
it  should  be  sprinkled  with  sugar  and  allowed  to  stand  in  a 
cold  place  for  at  least  an  hour.  Pasadena,  Col. 


200  GOOD  HOUSEKEEPING'S  BOOK  OP  MENUS 

NUT  AND  ASPARAGUS  SALAD 

6  hard-cooked  eggs  1  teaspoonf  ul  minced  parsley 

2  tablespoonfuls   chopped   hick-     French  dressing 

ory-nut-meats  Extra    nut-meats,    parsley    and 

1  cupful  cooked  asparagus-tips  asparagus-tips 

Lettuce 

Shell  the  eggs  and  cut  in  halves  lengthwise.  Mash  the  yolks, 
add  the  nut-meats,  the  asparagus-tips,  and  the  parsley,  and 
blend  with  four  tablespoonfuls  of  French  dressing  that  is 
not  very  sour.  Fill  the  egg-halves  with  this  mixture,  ar- 
range on  lettuce-leaves,  and  garnish  with  the  extra  asparagus 
tips,  parsley,  and  nut-meats.  If  any  of  the  asparagus 
mixture  is  left  over,  it  can  be  blended  with  a  mayonnaise  or 
a  bland  boiled  dressing  and  passed  with  the  salad. 

Denver,  Colo. 


ORANGE-PECAN  SALAD 

1  banana  ^  cupful  pecan-meats 

2  naval  oranges  Lettuce 

French  dressing 

Remove  skin  from  banana,  cut  in  quarters  lengthwise  and 
again  crosswise  and  roll  in  pecan-meats,  finely  chopped.  Peel 
oranges,  cut  in  slices  crosswise,  and  remove  the  center  core. 
Insert  a  cube  of  banana  in  center  of  each  slice.  Arrange  on 
a  bed  of  lettuce,  sprinkle  over  remainder  of  pecans  and 
French  dressing.  This  will  make  eight  portions. 

Stockton,  Cal. 


PRUNE  SALAD 

y2  pound  large  prunes  Mayonnaise 

Walnut-meats  Lettuce 

Soak  the  prunes  in  cold  water  to  cover  overnight.  Cook 
until  tender,  cool  and  carefully  remove  the  stones  without 
toarring  the  shape  of  the  prunes.  Fill  the  cavities  with 
quarters  of  walnut-meats.  Lay  either  three  or  four  stuffed 
prunes  on  each  bed  of  shredded  lettuce  or  white  lettuce 
leaves.  Top  with  mayonnaise  and  serve  very  cold  with 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  201 

browned  crackers  and  cream  cheese.  This  salad  may  be 
varied  by  filling  the  prunes  with  balls  of  cream  or  Neufchatel 
cheese  instead  of  the  nuts.  San  Francisco,  Gal. 


SALAD  PIQUANT 

1  small  head  lettuce  %  teaspoonful  salt 

1  medium-sized  cucumber  2  tablespoonf  uls  lemon-juice 

4  tablespoonfuls  cream  1  teaspoonful  powdered  sugar 

%  teaspoonful  white  pepper  6  kumquats 

1  small  cream  cheese  ^4  teaspoonful  paprika 

Pare  and  slice  the  cucumber  thinly  and  cover  with  cold, 
salted  water.  Let  stand  in  a  cold  place  one  hour.  Drain  and 
dry  thoroughly.  Thin  the  cream  cheese  with  the  cream;  add 
the  salt,  white  pepper,  paprika,  powdered  sugar,  and  lemon- 
juice.  Arrange  the  lettuce  leaves  on  salad  plates,  put  the 
cucumber  slices  into  the  cheese  dressing,  and  apportion  to 
each  plate,  spreading  well  over  the  lettuce  nests.  Then  cut 
the  kumquats  in  very  thin  slices  and  scatter  them  over  the 
salad,  allowing  one  kumquat  for  each  serving.  Served  as  a 
dinner  salad  with  the  meat  course,  or  alone  with  crisp  crack- 
ers, or  with  cold-meats  for  luncheon,  it  is  a  cool,  satisfying, 
and  extremely  decorative  salad.  Do  not  add  any  further 
dressing.  Edgewood,  Md. 


SHRIMP  SALAD 

1  pint  can  shrimps  2  tablespoonfuls  pickled  white 
1  small  bottle  stuffed  olives  pearl  onions 

12  tiny  sweet  pickles  French  dressing 

'6  green  peppers  Mayonnaise 

Lettuce  Whipped  cream 

Drain  the  shrimps,  rinse  with  cold  water  and  remove  the 
viscera.  Break  in  good-sized  pieces,  and  dress  with  French 
dressing.  Chill  for  two  hours,  add  the  olives  and  sweet 
pickles  sliced,  and  the  onions.  Hollow  out  the  green  peppers 
to  form  cups,  and  stuff  with  this  mixture.  Serve  garnished 
with  the  lettuce  and  mayonnaise,  the  latter  diluted  with  a 
little  whipped  sweet  or  sour  cream.  Ashevtile,  N.  C. 


Sauces,  Fish  and  Meat 

CAPER  SAUCE 

1  cupful  drawn-butter  sauce  %  cupful  capers  and  liquor 

Make  the  drawn-butter  sauce  in  the  usual  way  and  add  the 
capers  with  their  liquor,  or  the  same  quantity  of  pickled 
nasturtium  seeds.  Serve  with  fish  or  lamb. 

New  York,  N.  Y. 


CHEESE  SAUCE 

2  tablespoonfuls  butter  1  cupful  grated  American  cheese 

2  tablespoonfuls  flour  */2  teaspoonful  salt 

1  cupful  milk  ^4  teaspoonful  paprika 

Melt  the  butter,  add  the  flour  and  seasonings.  When  bub- 
bling, add  the  milk  gradually,  stirring  constantly.  Cook 
until  smooth  and  thickened.  Add  the  cheese,  place  over  hot 
water,  and  cook  until  the  cheese  has  melted. 

Winthrop,  Mass. 


CREOLE  SAUCE 

%  cupful  white  sauce  4  tablespoonfuls    minced    green 

2  tablespoonfuls  minced  onion  peppers 

1  small  can  tomato  soup 

In  making  the  white  sauce,  melt  one  tablespoonful  of  butter, 
add  the  onion  and  peppers,  and  cook  very  gently  for  ten 
minutes ;  then  blend  in  one-half  tablespoonful  of  flour,  stir  in 
slowly  one-half  cupful  of  milk,  and  let  boil  up  as  usual. 
Season  with  one-fourth  teaspoonful  of  salt  and  a  few  grains 
of  pepper.  Gradually  beat  in  the  tomato  soup,  stirring 
constantly  to  prevent  curdling.  Toronto,  Ont. 

202 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  203 

CUCUMBER  SAUCE 

1  cupful  heavy  creain  1  medium-sized  cucumber,  pared, 
14  teaspoonful  salt  chopped,  and  drained 

Few  grains  cayenne  pepper  3  tablespoonfuls  vinegar 

Beat  the  cream  until  stiff,  slowly  add  the  seasonings  and 
vinegar,  and  just  before  serving  combine  with  the  cucumber. 
This  is  delicious  with  any  kind  of  cold  fish.  Sewickley,  Pa. 

CUMBERLAND  SAUCE  FOR  DUCK 

Juice  and  rind  1  orange  Juice  and  rind  2  lemons 

2  tablespoonfuls  melted  currant      1  tablespoonful  grated  horse- 
jelly  radish 

1  cupful  powdered  sugar 

Mix  together  the  orange-  and  lemon-juices  and  grated  rind; 
add  the  currant  jelly,  the  powdered  sugar  and  then  the  grated 
horseradish.  Beat  thoroughly,  then  heat  and  serve. 

Essex  Falls,  N.  J. 

CURRY  SAUCE 

1  onion  2  tablespoonfuls  flour 

1  tablespoonful  curry  powder  2  tablespoonfuls  oil  or  drippings 
iy2  cupfuls  liquid  %  tablespoonful  salt 

1  teaspoonful  vinegar 

Chop  onion  fine  and  brown  it  in  the  oil,  adding  curry  powder 
and  flour  after  a  few  minutes  that  they  may  brown  also. 
Season  with  salt  and  vinegar,  and  add  the  liquid — which 
may  be  milk,  soup  stock,  or  water — gradually,  stirring 
constantly.  Cook  until  smooth.  Serve  as  a  sauce  with  hard- 
cooked  eggs,  cold  meat,  or  fish.  Washington,  D.  C. 

DRAWN  BUTTER  SAUCE 

4  tablespoonfuls  butter  1  cupful  hot  water 

2  tablespoonfuls  flour  }4  teaspoonful  salt 

Few  grains   pepper 

Melt  the  butter,  add  the  flour  and  seasonings;  cook  until 
bubbling  and  then  stir  in  gradually  the  hot  water.  Cook, 
stirring  constantly,  until  smooth  and  thickened.  Serve  with 
boiled  or  baked  fish  or  asparagus.  New  York,  N.  T. 


204  GOOD  HOUSEKEEPING'S  BOOK  OP  MENUS 

HORSERADISH  SAUCE 

1  cnpful  seasoned  brown  sauce         1  teaspoonf ul  powdered  sugar 
y±  cupful  grated  horseradish  %.  teaspoonful  mustard 

1  tablespoonful  vinegar 

Add  the  horseradish,  sugar,  mustard,  and  vinegar  to  the 
brown  sauce.    Heat  and  serve  with  beef,  ham,  or  tongue. 

New  York,  N.  T. 


IMPROVISED  MEAT  GRAVY 

1/2  cupful  minced,  boiled  ham  2  tablespoonf uls    drippings    or 

1  small  carrot  minced  ham  fat 

1  onion  minced  1  tablespoonful  butter 

1  pint  cold  water  1%  tablespoonfuls  flour 

1  tablespoonful  minced  parsley  Salt 

Few  chopped  celery  leaves  Pepper 

Fry  the  ham,  carrot,  onion,  parsley,  and  celery  leaves  all 
together  in  the  drippings  or  ham  fat.  Cover  with  the  cold 
water  and  simmer  about  one  hour,  replenishing  the  water  to 
keep  it  one  and  one-half  cupfuls.  Strain  and  pour  the  liquor 
gradually  over  the  butter  and  flour  blended  together  in  a 
sauce  pan.  Boil  up  and  add  salt  and  pepper  if  needed.  Bits 
of  left-over  bacon,  sausage,  or  other  meat  may  be  added  to 
this,  or  used  in  a  similar  way.  New  York,  N.  Y. 


MOCK  HOLLANDAISE  SAUCE 

3  tablespoonfuls  butter  1  tablespoonful  lemon-juice 

2  tablespoonfuls  flour  %  teaspoonful  salt 

1  cupful  hot  water  Few  grains  cayenne  pepper 

Yolks  2  eggs 

Melt  the  butter  in  the  top  of  a  double-boiler  placed  over  hot 
water.  Add  the  flour  and  blend  well  together.  Add  the  hot 
water  gradually  and  stir  continuously  until  thickened.  Sea- 
son with  the  salt,  cayenne  pepper,  and  lemon-juice.  At  this 
stage,  leave  the  sauce  in  the  double-boiler  over  a  slow  heat 
until  ready  to  serve  it.  Then  pour  it  over  the  well-bealen 
egg-yolks,  stir  thoroughly,  reheat  quickly,  and  serve  at  once. 

Good  Housekeeping  Institute 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  205 

PIQUANT  TOMATO  SAUCE 

1  quart  ripe  tomatoes  2  tablespoonfuls  lemon-juice 

1  teaspoonful  sugar  Speck  nutmeg 

1  teaspoonful  salt  2  cloves 

1  tablespoonful  grated  onion  Sprig  parsley 

1  teaspoonful  Worcestershire  Sprig  celery  leaves 

sauce  1  tablespoonful  butter 
1  tablespoonful  flour 

Cut  the  tomatoes  in  pieces  before  measuring.  Stew  until 
tender  and  strain.  To  the  strained  juice  add  all  the  rest  of 
the  ingredients  except  butter  and  flour.  Boil  gently  for 
fifteen  minutes.  Remove  the  parsley,  celery,  and  cloves,  and 
thicken  slightly  with  the  butter  and  flour  cooked  together. 
This  sauce  is  especially  good  with  fish  cutlets  or  fried  fish. 

Concord,  Mass. 

PIQUANT  SAUCE 

1  teaspoonful  mustard  *4  cupful  mild  vinegar 

1  teaspoonful  salt  ^4  cupful  salad  oil 

%  teaspoonful  paprika  *4  teaspoonful  onion-juice 

1  egg  1  teaspoonful  minced  parsley 

1/2  teaspoonful  sugar 

Mix  together  in  the  top  of  a  double-boiler,  the  mustard,  salt, 
sugar,  paprika,  egg  slightly  beaten,  and  the  vinegar.  Cook 
over  hot  water  until  thickened;  remove  from  the  stove,  beat 
in  the  salad  oil  gradually,  and  add  the  onion  juice  and  par- 
sley. Pour  over  cooked  Brussels  sprouts  or  cauliflower  just 
before  serving.  Concord,  Mass. 

SAUCE  BEABNAISE 

1  cupful  wine  vinegar  6  egg-yolks 

10  white  peppercorns  *4  cupful  cold  water 

2  sprigs  parsley  1  pound  sweet  butter 

3  sprays  fresh  tarragon  l1/^  teaspoonfuls  salt 

2  sprays  fresh  chervil  Few  grains  cayenne  pepper 

1  spray  fresh  thyme  1  teaspoonful  minced  parsley 
1/2  bay-leaf  1  teaspoonful  minced  chervil 

2  shallots  minced  1  teaspoonful  minced  tarragom 

Crush  the  peppercorns  and  place  them  with  the  vinegar  in 
the  top  of  a  double-boiler.  Add  the  sprays  of  fresh  herbs, 


206  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

the  bay-leaf  and  minced  shallots.  Place  directly  over  the 
fire  and  let  boil  vigorously  until  all  has  evaporated  except 
the  smallest  spoonful.  Remove  from  the  fire  and  let  the  pan 
get  cold.  In  the  meantime  melt  the  sweet  butter  in  another 
saucepan  over  hot  water  or  a  very  low  fire.  Now  add  to  the 
reduced  vinegar  mixture  the  egg-yolks  and  the  cold  water. 
Stir  well  with  a  whip  and  cook  same  over  hot  water,  whipping 
it  constantly  until  it  gets  thick  like  custard.  Do  not  let  the 
water  underneath  boil,  and  be  careful  not  to  allow  the  eggs 
to  scramble.  Two  or  three  minutes  only  will  be  required  for 
the  thickening.  Then  remove  from  the  fire  and  add  the 
melted  butter,  a  very  little  at  a  time,  beating  constantly. 
Add  the  salt  and  cayenne  pepper  and  strain  through  cheese- 
cloth. Add  the  minced  herbs  and  serve  on  any  kind  of 
broiled  meat  such  as  filet  mignon,  tenderloin,  or  sirloin  steak. 

New  York,  N.  Y. 


SAUCE  MOBNAY 

1/2  cupful  butter  *4  teaspoonf ul  white  pepper 

1  cupful  flour  1  bay-leaf 

1  quart  milk  2  teaspoonfuls  salt 

1  small  onion  Yolks  3  eggs 

%  teaspoonful  thyme  2  tablespoonfuls  softened  butter 

Few  grains  cayenne  pepper 

Melt  the  half -cupful  of  butter  in  the  top  of  a  double-boiler; 
add  the  flour  and  stir  together  with  a  wooden  spoon.  Let 
this  cook  for  five  minutes  over  a  very  low  fire.  Be  sure  not 
to  let  it  brown.  Scald  the  milk  and  pour  this  gradually  into 
the  butter  and  flour  mixture,  mixing  well  with  a  wire  whip. 
Add  the  onion  minced,  thyme,  pepper,  bay-leaf  and  salt. 
Place  over  b oiling  water  and  let  cook  one  hour.  Strain 
through  cheesecloth.  Beat  the  egg-yolks  thoroughly  with 
the  softened  butter.  Pour  this  slowly  into  the  sauce,  mixing 
it  well  and  being  very  careful  that  the  water  beneath  the 
sauce  is  not  now  boiling.  Add  the  cayenne  pepper  and  beat 
well.  This  recipe  makes  sufficient  sauce  for  twelve  servings. 
It  is  excellent  in  all  kinds  of  "au  gratin"  dishes,  which  have 
grated  cheese  sprinkled  over  them,  such  as  cauliflower, 
cabbage^  fish  of  all  kinds,  lobster,  crab  meat,  etc. 

New  York,  N.  Y. 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  207 

SAUCE  POULETTE 

1/2  pound  fresh  mushrooms  2  cupfuls  milk 

2  shallots  Yolks  2  eggs 

6  tablespoonfuls  butter  1  cupful  cream 

4  tablespoonfuls  flour  1  teaspoonf ul  minced  parsley 

y2  teaspoonful  salt  1  tablespoonful  chopped  chives 

Juice  1/2  lemon 

"Wash  the  mushrooms,  skin  and  chop.  Also  chop  the  shallots 
very  fine.  Cook  these  five  minutes  in  three  tablespoonfuls 
of  butter  and  the  salt.  In  another  saucepan,  make  a  white 
sauce:  Melt  the  rest  of  the  butter,  add  the  flour,  cook  until 
bubbling,  and  add  the  milk  gradually.  Stir  until  thickened, 
add  the  sauce  to  the  mushroom  mixture,  and  cook  five  min- 
utes. Then  beat  the  egg-yolks  and  mix  them  with  the  cream. 
Pour  this  into  the  sauce,  which  should  now  be  placed  over  hot 
water.  Mix  well  and  do  not  let  the  water  beneath  the  sauce 
boil.  Add  the  parsley,  chives  and  lemon-juice.  This  recipe 
will  serve  eight  to  ten  people  and  is  delicious  served  with 
chicken  of  all  kinds,  lamb's  trotters,  sliced  hard-cooked  eggs 
on  toast,  or  frogs'  legs.  New  York,  N.  T. 

SAVORY  SAUCE  FOR  FISH 

2  teaspoonfuls  chopped  green         4  tablespoonfuls  mayonnaise 
pepper  3  tablespoonfuls  chili  sauce 

Mix  the  chopped  pepper  and  the  chili  sauce  with  the  mayon- 
naise. Serve  at  once.  New  York,  N.  Y. 

TOMATO  SAUCE 

4  tablespoonfuls  drippings  or          %  teaspoonful  sugar 

bacon  fat  1  cupful  sifted,  canned  tomatoes 

1/2  teaspoonful  mixed  pickle  1  cupful  seasoned   brown  soup- 

spices  stock 

4  tablespoonfuls  flour 

Tie  the  spices  in  a  bit  of  cheesecloth.  Melt  the  drippings, 
add  the  flour,  sugar,  and  bag  of  spices.  Then  stir  in 
gradually  the  strained  tomatoes  and  soup-stock,  stirring 
constantly.  Cook  until  smooth  and  thickened.  Remove  the 
spice-bag  and  add  more  seasonings  if  needed,  before  serving. 

New  York,  N.  Y. 


Sauces,  Pudding 

CARAMEL  SAUCE 

1  cupful  granulated  sugar  1/2  cupful  marshmallow  topping 

1  cupful  boiling  water  Chopped  walnuts 

Melt  the  sugar  in  a  skillet  until  it  becomes  a  clear,  amber 
sirup.  Add  the  boiling  water  and  simmer  thirty  minutes. 
Just  before  removing  add  the  marshmallow  topping  and  beat 
thoroughly.  Add  chopped  walnuts,  if  desired,  when  the  sauce 
has  cooled.  Serve  over  vanilla  ice-cream  or  any  simple 
pudding.  Good  Housekeeping  Institute 

DELECTABLE  SHORTCAKE  SAUCE 

1  cupful  powdered  sugar  1  cupful  crushed  strawberries 
%  cupful  butter                                 1  egg-white 

Cream  together  the  sugar  and  butter,  add  egg-white  beaten 
light,  then  the  berries,  and  beat  all  together  with  the  egg- 
beater  until  very  light  and  foamy.  Raspberries  can  also  be 
used,  and  the  sauce  is  equally  good  with  cottage  pudding, 
baked-rice  pudding  or  sponge  or  chocolate  cake. 

Moscow,  Idaho 

FOAMY  ORANGE  SAUCE 

2  egg-whites  1  tablespoonful    grated    orange 
1/2  cupful  sugar  rind 

1/2  cupful  orange- juice  Candied  orange  peel 

Beat  the  whites  of  the  eggs  until  stiff  and  dry.  Add  the 
sugar  and  orange- juice  gradually,  beating  constantly.  Just 
before  serving  mix  in  the  grated  orange  rind.  Pour  over 
plain  cornstarch  pudding,  frozen  custards,  etc.  Garnish  with 
thin  slices  of  candied  orange  peel. 

Good  Housekeeping  Institute 

208 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  209 

HARD  FRUIT  SAUCE 

*4  cupful  butter  2  tablespoonfuls  cream 

1  cupful  powdered  sugar  1  cupful  crushed  fruit 

Cream  the  butter  and  work  in  the  sugar  and  cream  alter- 
nately. To  this  base  add  a  cupful  of  canned  or  fresh  straw- 
berries, raspberries,  blackberries,  peaches,  or  apricots, 
crushed  till  very  soft.  These  should  be  worked  in  gradually. 

New  York,  N.  Y* 

INEXPENSIVE  LIQUID  SAUCE 

4  tablespoonfuls  sugar  2  tablespoonfuls  butter 

2  tablespoonfuls  flour  2  tablespoonfuls  molasses 
y%  teaspoonf ul  salt                            2  cupf uls  boiling  water 

Ys  teaspoonful  grated  nutmeg 

Mix  the  sugar,  flour,  and  salt  together.  Cream  thoroughly 
With  the  butter  and  molasses.  When  well  blended,  add  the 
boiling  water  stirring  all  the  time.  Stir  until  the  sauce 
bubbles,  let  boil  a  minute  or  two,  add  the  nutmeg,  and  serve 
hot.  This  sauce  is  suitable  to  serve  with  any  of  the  simpler 
steamed  puddings  and  is  delicious  with  steamed  huckleberry 
pudding  in  summer.  Concord,  Mass. 

LEMON  SHORTCAKE  SAUCE 

Juice  and  grated  rind  1  lemon        .  %  cupful  rich  cream 
y$  cupful  sugar 

Grate  the  lemon  rind  and  combine  it  with  the  juice  and  sugar. 
Let  stand  at  least  two  hours,  stirring  occasionally;  then  add 
1    cream,  and  use  as  desired.  Los  Angeles,  Col. 

MAPLE  SAUCE 

1  cupful  maple  sirup  2  tablespoonfuls  marshmallow 

y2  cupful  marshmallow  topping          topping 

Combine  the  maple  sirup  and  the  one-half  cupful  of  topping. 
Beat  until  thoroughly  mixed,  then  allow  to  simmer  for  five 
minutes.  When  cool,  add  the  two  tablespoonfuls  of  topping, 
and  pour  over  vanilla  ice  cream,  rice  or  cornstarch  pudding. 

Good  Housekeeping  Institute 


210  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

MAESHMALLOW  GOLDEN  SAUCE 

1  cupful  brown  sugar  ^2  cupful  marshmallow  topping 

1^4  cupfuls  boiling  water  %,  teaspoonful  vanilla 

Combine  the  sugar  and  water  and  simmer  gently  for  twenty 
minutes.  While  hot,  add  the  marshmallow  topping  and  the 
vanilla.  Beat  thoroughly  until  smooth  and  creamy.  This 
sauce  may  be  served  hot  or  cold  over  ice-cream  and  bread, 
rice,  or  cornstarch  pudding.  Sprinkle  chopped  walnut  meats 
or  browned  almonds  over  the  top,  if  desired. 

Good  Housekeeping  Institute 


MARSHMALLOW  SAUCE  FOR  COTTAGE  PUDDING 

3  tablespoonfuls  flour  l1/^  cupfuls  boiling  water 

1  cupful  dark  brown  sugar  iy2  tablespoonfuls  butter 

12  marshmallows 

Mix  the  flour  and  sugar;  add  gradually  the  boiling  water. 
Bring  to  the  boiling  point  and  add  butter.  Set  off  the  fire 
and  in  a  few  moments  add  the  marshmallows  cut  in  halves. 
Serve  warm  on  slices  of  cottage  pudding.  Butler,  Pa. 


ORANGE  MARMALADE  SAUCE 

%  cupful  orange  marmalade  */2  cupful  sugar 

1/4  cupful  water 

Boil  for  five  minutes,  then  chill.    This  sauce  is  delicious  on 
ice-cream.  Denver,  Colo. 


PEAR  AND  GINGER  SAUCE 

%  cupful  sugar  3  tablespoonfuls    chopped    pre- 

y2  cupful  water  served  ginger 

1  cupful  finely  chopped  pears 

Combine  the  sugar,  water,  and  pears.  Boil  for  ten  minutes 
or  until  the  pears  are  tender.  Then  add  the  preserved  ginger 
and  cook  three  minutes  longer.  Serve  ice-cold  over  plain 
vanilla  ice-cream  or  frozen  custard. 

Good  Housekeeping  Institute 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  211 

PINEAPPLE  SAUCE 

%  cupful  sugar  l1/^  cupfuls  sliced  canned  pine- 

1/2  cupful  water  apple  diced 

Angelica 

Combine  the  sugar  and  water  and  boil  for  ten  minutes.  Allow 
this  sirup  to  cool  thoroughly  and  add  the  pineapple  cut  in 
tiny  dice.  Grated  pineapple  may  be  used,  if  preferred.  Serve 
over  ice-cream.  In  serving,  cut  pieces  of  pineapple  into  tri- 
angular shapes  and  place  around  the  edge  of  the  dish  in 
which  the  ice-cream  is  to  be  served.  Top  with  bits  of  angelica 
cut  in  fancy  shapes.  Good  Housekeeping  Institute 

PLUM  PUDDING  SAUCE 

1  egg  2  tablespoonfuls  orange  or 

About  1/2  cupful  powdered  sugar          lemon- juice  or 
1  cupful  cream  1/2  teaspoonful  vanilla  and 

2  drops  almond  extract 

Beat  the  egg  until  very  light,  add  powdered  sugar  until  the 
mixture  is  the  consistency  of  custard.  Then  add  the  cream 
whipped  until  stiff  and  the  fruit  juice  or  the  extracts,  as 
preferred.  If  orange  or  lemon  juice  is  used  add  a  little  of 
the  grated  rind  also.  Concord,  Mass. 

RAISIN  SAUCE 

1  cupful  quartered  raisins  1/2  cupful  sugar 

1l/2  cupfuls  cold  water  Juice  y%  lemon 

Simmer  raisins  in  the  water  till  soft,  then  add  the  sugar; 
boil  gently  for  fifteen  minutes,  and  just  before  serving  flavor 
with  the  lemon-juice.  Norwood,  Mass. 

RAISIN  SAUCE  FOR  PLAIN  ICE-CREAM 

1  cupful  seeded  raisins  ^2  cupful  chopped  walnut-meats 

2  cupfuls  water  2  cupfuls  sugar 

Boil  raisins  in  water  till  very  soft.  Remove  raisins  and  rub 
through  a  colander.  In  the  meantime  boil  the  raisin-liquor 
with  the  sugar  for  three  minutes,  remove  from  heat,  and  add 
raisin-pulp  and  nuts.  When  ice-cold,  pour  over  ice-cream, 
preferably  chocolate  or  with  a  fruit  flavor. 

Jersey  City,  N.  J. 


212  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

STRAWBERRY  SAUCE 

%  cupful  sugar  1^2  eupfuls  strawberries  crushed 

1/2  cupful  water  slightly 

Combine  the  sugar  and  water  and  boil  for  ten  minutes.  Let 
the  sirup  get  thoroughly  cooled,  then  add  the  strawberries. 
In  serving  this  sauce  over  ice-cream  or  pudding,  a  few  of 
the  whole  berries  may  be  reserved  as  a  garnish. 

Good  Housekeeping  Institute 

SUNSHINE  SAUCE 

1  egg  %  cupful  heavy  cream 

y2  cupful  sugar  1  teaspoonful  vanilla 

Beat  the  egg-yolk  with  the  sugar,  whip  the  cream  till  light, 
combine  it  with  the  sugar-mixture,  beat  the  white  stiff  and 
fold  it  in  with  the  vanilla.  This  sauce  is  delicious  with  sponge 
cake  or  any  plain  cake  used  as  a  pudding. 

Springfield,  Mass. 

YORK  AND  LANCASTER  SAUCE 

1  egg-white  1  cupful  cream 

%  cupful  sugar  %  cupful  red  jelly 

"Whip  the  white  of  the  egg  until  stiff,  add  the  sugar  gradually, 
continuing  the  beating.  Then  fold  in  the  cream  beaten  until 
solid.  Just  before  serving  add  the  jelly — any  bright  red 
variety — cut  in  bits.  Combine  very  lightly  and  pile  in  a 
serving-dish.  Concord,  Mass. 


Soups 


COMBINATION  SOUP 


^2  cupful  rice  1  onion  grated 

4  cupfuls  cold  water  3  cupfuls  milk 

2  cupfuls  raw,  diced  potatoes  2  tablespoonfuls  margarin 

iy2  eupfuls  chopped  celery  and      1  teaspoonful  minced  parsley 
celery  leaves  IVk  teaspoonf  uls  salt 

y±  teaspoonful  pepper 

Soak  the  rice  in  water  until  the  grains  swell  up.  Put  on  the 
stove,  add  the  potatoes,  onion,  and  celery.  Simmer  gently 
until  almost  done ;  then  add  the  milk,  margarin,  salt,  pepper, 
and  minted  parsley  and  finish  cooking.  Fort  Dodge,  la. 


CORN  AND  TOMATO  CHOWDER 

2  cupfuls  canned  corn  1  cupful  milk 

1  cupful  canned  or  ripe  tomatoes  x/2  cupful  grated  cheese 

2  cupfuls  diced  celery  ^2  cupful  chopped  pimientos 
2  tablespoonfuls  margarin  3  tablespoonfuls  flour 

1  quart  cold  water  l1/^  teaspoonfuls  salt 

*4  teaspoonful  pepper 

Place  corn,  tomatoes,  diced  celery,  and  one  teaspoonful  of 
salt  in  a  kettle  and  cover  with  the  cold  water.  Boil  one-half 
hour.  Melt  margarin,  add  flour  gradually.  Then  add  the 
cold  milk,  stirring  constantly.  Add  the  vegetable  mixture 
to  the  white  sauce,  a  little  at  a  time,  and  seasonings.  Add  to 
the  chowder  the  grated  cheese  and  the  pimientos  chopped 
fine.  Stir  until  the  cheese  is  melted.  Serve  piping  hot.  A 
cream  soup  may  be  made  if  desired,  by  straining  out  the 
vegetables  before  adding  the  white  sauce. 

Winona,  Minn. 
213 


214  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

OKRA  SOUP 

3  pounds  shin  of  beef  About  3  quarts  water 

1  large  slice  ham  1  pint  corn,  cut  from  cob 

2  quarts  okra  1  tablespoonful  salt 

3  pounds  tomatoes  1  teaspoonful  pepper 

Put  the  beef  and  ham  in  a  large  soup-kettle  and  cover  with 
hot  water,  using  about  three  quarts.  Keep  it  boiling  for 
two  hours,  then  add  the  okra,  which  has  been  washed  and 
cut  in  slices,  the  tomatoes,  peeled  and  quartered,  and  the 
corn,  cut  carefully  from  the  cob.  Add  the  salt  and  pepper 
and  simmer  for  two  hours  longer.  Serve  with  hot  boiled  rice. 
Canned  vegetables  may  be  used;  in  this  case  do  not  add  the 
corn  until  one  hour  before  serving.  Use  two  quarts  of 
tomatoes.  This  recipe  makes  a  large  quantity,  but  it  is  just 
as  good  reheated.  Charleston,  S.  C. 

PHILADELPHIA  PEPPER  POT 

1  knuckle  veal  1  tablespoonful  thyme 

3  quarts  cold  water  1  tablespoonful  sweet  basil 

1%  pounds  white  honeycomb  1  hot  red  pepper 

tripe  1  tablespoonful  salt 

2  large  white  onions  y4s  teaspoonful  pepper 
2  large  white  potatoes  About  %  cupful  flour 
6  allspice  y2  teaspoonful  salt 

10  peppercorns  1  egg 

2  bay-leaves  2  tablespoonfuls  margarin 

1  tablespoonful  sweet  marjoram      3  tablespoonfuls  flour 

Put  the  knuckle  of  veal  into  a  large  kettle  with  the  salt,  the 
onions  sliced,  the  herbs  and  spices  in  bags,  the  red  pepper 
cut  in  tiny  pieces,  and  cold  water.  Simmer  for  two  hours  or 
until  the  veal  is  very  tender.  Remove  the  veal  from  the  stock. 
Clean  the  tripe  thoroughly  in  several  waters,  adding  baking 
soda  to  the  first  and  salt  to  the  last.  Cut  with  scissors  into 
julienne  strips.  Simmer  in  the  stock  for  one  hour.  Add  the 
pepper.  Then  let  the  soup  boil  and  add  the  potatoes  cut  in 
dice,  and  balls  the  size  of  tiny  marbles  made  from  the  flour, 
the  egg,  and  one-half  teaspoonful  of  salt.  To  make  these, 
beat  the  egg  lightly,  add  the  salt,  and  flour  enough  to  make 
a  dough,  not  too  stiff.  Roll  into  tiny  balls  between  the  palms. 
Cook  for  one-half  hour  longer ;  then  thicken  slightly  with  the 
margarin  melted  and  mixed  with  the  three  tablespoonfuls  of 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  215 

flour.  Cook  until  thoroughly  blended  and  serve  hot.  The 
veal,  or  part  of  it,  may  be  chopped  and  added  to  the  soup 
or  not.  as  desired.  This  will  serve  eight  to  ten  persons. 

New  York,  N.  T. 

PIMIENTO  CHEESE  SOUP 

2  tablespoonfuls  butter  */4  cupful  chopped  pimientos 
1  tablespoonful  cornstarch                %  teaspoonful  salt 

2y2  cupfuls  milk  Vs  teaspoonful  celery  salt 

1/2  pound  soft  American  cheese        %  teaspoonful  onion  salt 
%  teaspoonful  paprika  Speck  cayenne  pepper 

Melt  the  butter  and  cornstarch  together  in  the  top  of  a 
double-boiler,  add  the  milk  gradually,  and  heat  to  the  scald- 
ing point.  Then  add  the  cheese  cut  in  small  pieces,  stir  until 
it  is  melted,  and  add  the  pimientos  and  seasonings.  Serve 
with  strips  of  crisp,  buttered  toast  piled  log-cabin  fashion  on 
a  plate.  Cleveland,  0. 

RED  BEET  SOUP 

3  pounds  beef  shin  1  teaspoonful  whole  allspice 
3  quarts  boiling  water  %  cupful  vinegar 

3  onions  %  cupful  sugar 

1  teaspoonful  salt  6  medium-sized  beets 

^4  teaspoonful  pepper 

Wipe  the  meat  and  cut  the  lean  part  into  cubes.  Place  in  a 
soup  kettle,  together  with  the  boiling  water,  the  onion  sliced 
thin,  the  salt,  pepper,  allspice,  vinegar,  and  sugar.  Boil  the 
beets  for  ten  minutes,  remove  the  skins,  and  grate.  Add  to 
the  soup  and  cook  the  whole  for  two  and  one-half  hours, 
replenisliing  the  water  as  necessary.  Strain  and  serve  hot 
with  boiled  potatoes.  Lancaster,  Pa. 

RICE  AND  ASPARAGUS  SOUP 

1  quart  well-seasoned  soup-stock      */2  cupful  rice 
1  cupful  water  Grated  cheese 

1  small  bunch  asparagus 

TVash  the  asparagus,  cut  off  the  tough  parts,  and  use  them 
for  cream  soup.  Put  the  tips  and  the  tender  portions  into 
the  broth  and  water,  boil  till  half  done,  about  twenty  min- 


216  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

utes,  then  add  the  riee  well  washed,  and  cook  until  it  is 
tender.  Serve  very  hot  and  pass  the  cheese  with  it.  This 
soup  should  be  very  thick.  New  York,  N.  Y. 

SWEET  POTATO  SOUP 

2  cupfuls  baked  sweet  potatoes  1  quart  scalded  milk 

2  tablespoonfuls    melted    butter  2  tablespoonfuls  flour 

or  bacon  drippings  %  cupful  cooked  rice 

11/2  teaspoonfuls  salt  Cinnamon 

Bake  potatoes  and  mash  through  ricer,  measure  two  cupfuls, 
then  put  through  ricer  again  with  rice,  stir  hot  milk  slowly 
into  mixture,  return  to  double-boiler.  Brown  flour,  add  fat 
having  smooth  texture  before  adding  to  the  hot  milk  mixture ; 
do  this  gradually;  season  with  salt  and  a  dash  of  cinnamon. 

La  Porte,  Tex. 

TOMATO  AND  BARLEY  SOUP 

1  quart  canned  tomatoes  *4  teaspoonf  ul  pepper 

2  quarts  boiling  water  4  tablespoonfuls  margarin 
1  cupful  pearl  barley  2  medium-sized  onions 

11/2  teaspoonfuls  salt 

Brown  the  margarin,  put  in  the  onions  cut  in  small  pieces, 
and  fry  until  tender.  Then  add  the  boiling  water,  tomatoes, 
barley  and  seasonings.  Cook  for  two  to  three  hours  over  a 
slow  fire.  Serve  for  luncheon.  St.  Louis,  Mo. 

TOMATO  CHOWDER 

1  quart  canned  tomatoes  4  tablespoonfuls  fat 

2  onions,  chopped  2  teaspoonfuls  salt 

1  quart  boiling  water  *4  teaspoonful  pepper 

*4  cupful  rice  *4  teaspoonful  paprika 

Melt  the  shortening,  add  the  chopped  onion  and  brown  well. 
Then  add  the  tomatoes,  rice,  and  water.  Cover  and  allow 
to  cook  slowly  one  hour,  or  until  the  rice  is  tender.  Season 
well,  and  serve  hot.  Diced  salt  pork  may  be  used  in  place 
of  the  fat.  If  a  thicker  chowder  is  desired,  add  one  table- 
spoonful  of  flour  mixed  smooth  in  a  little  cold  water  three 
minutes  before  removing  from  fire.  Rochester,  N.  Y. 


Vegetables 

ASPARAGUS  WITH  MUSHROOM  SAUCE 

1  can  asparagus  tips  1  teaspoonf  ul  salt 

*4  pound  mushrooms  ^  teaspoonful  pepper 

4  tablespoonf uls  butter  or  mar-  %  teaspoonful  paprika 

garin  2  cupfuls  milk 

4  tablespoonfuls  flour  6  slices  toast  triangles 

Turn  the  asparagus  tips  into  the  top  of  a  double-boiler,  and 
heat,  'in  a  saucepan  melt  the  butter,  add  the  flour  and  sea- 
sonings, and  when  bubbling,  pour  in  the  milk  gradually, 
stirring  constantly;  cook  until  smooth  and  thickened.  Add 
the  mushrooms  skinned  and  cut  in  thin  slices  or  chopped. 
Cook  slowly  about  twenty  minutes  or  until  the  mushrooms 
are  done.  Place  the  asparagus  tips  on  the  triangles  of  but- 
tered toast  and  pour  the  sauce  over  all.  Flushing,  N.  T. 


BAKED  BEANS  WITH  CORN 

1  pint  pea  or  kidney  beans  2  teaspoonf  uls  salt 

"*/2  teaspoonful  baking  soda  ^4  teaspoonful  pepper 

14  pound  bacon  Boiling  water 

2  tablespoonfuls  molasses  2  cupfuls  fresh  corn 

Pick  over  the  beans,  wash,  cover  with  cold  water  and  soak 
overnight.  Drain,  add  the  baking  soda,  cover  with  cold  water 
and  simmer  until  the  skins  begin  to  loosen.  Drain  and 
blanch  with  cold  water.  Cut  the  bacon  into  cubes  and  add 
to  the  beans  together  with  the  molasses,  salt,  pepper  and  one 
cupful  of  boiling  water.  Put  in  the  bean-pot  and  cover  with 
boiling  water.  Bake  for  six  hours  at  300°  F.,  adding  more 
boiling  water  as  needed.  One  hour  before  time  to  remove 
beans  from  the  oven,  stir  in  the  corn  seasoned  to  taste.  If 
canned  corn  is  used,  allow  only  one-half  hour  for  the  cooking. 

Good  Housekeeping  Institute 

217 


218  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

BAKED  BEETS 
6  medium-sized  beets  2  tablespoonfuls  butter  or  margarin 

Wash  the  beets  carefully,  wipe  dry,  and  put  into  an  oven 
heated  to  350°  F.  Bake  until  they  feel  soft  under  the 
pressure  of  the  fingers.  Peel,  slice,  and  serve  hot  with  the 
butter  melted  over  them.  New  Orleans,  La. 

BAKED  ONIONS 

12  good-sized  onions  2  teaspoonfuls  honey  or  brown 
1  tablespoonful  margarin  sugar 

1  teaspoonful  salt  Toast  strips 

%  teaspoonful  paprika  Parsley 

Peel  the  onions,  cut  in  halves  crosswise,  and  place  in  a  but- 
tered casserole.  Add  the  seasonings  (no  water)  and  bake 
one  and  one-half  hours  in  a  moderate  oven  at  400°  F.  Serve 
with  strips  of  hot,  buttered  toast  to  absorb  any  gravy  and 
garnish  with  parsley  dipped  in  vinegar.  Enough  to  serve 
four.  Redding,  Conn. 

BAKED  SALSIFY 

1  large  bunch  salsify  1  tablespoonful  chopped  chives 

2  eggs  1*4  teaspoonfuls  salt 
11/2  cupfuls  milk  ^4  teaspoonful  pepper 

3  tablespoonfuls  butter  ^2  teaspoonful  paprika 

Scrub  the  salsify  well  and  cook  it  until  tender  in  boiling, 
salted  water.  Drain,  cover  with  cold  water,  drain  again, 
and  remove  the  skins.  Cut  in  dice  and  place  in  layers  in  a 
buttered  baking-dish.  Sprinkle  each  layer  with  salt,  pepper, 
paprika,  and  chives,  and  dot  over  with  butter.  Beat  two 
eggs  slightly,  add  milk,  and  pour  over  the  salsify.  Bake 
until  set  in  an  oven  registering  325°  F. 

Hagerstoivn,  Md. 

CABBAGE  WITH  CARAWAY  SEEDS 

1  pound  cabbage  J  teaspoonful  caraway-seeds 

1/2  small  onion  %  cupful  water 

teaspoonful  salt  2  tablespoonfuls  fat 

teaspoonful  pepper  ^  cupful  vinegar 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  219 

Cut  the  cabbage  as  for  cold-slaw,  then  mix  thoroughly  with 
the  onion  cut  fine,  the  salt,  pepper,  and  caraway  seeds.  In 
a  stew-pan,  place  the  fat  and  the  water,  add  the  cabbage, 
and  let  it  simmer  for  about  one-half  hour  or  until  the  cab- 
bage has  become  soft.  Stir  frequently.  Then  add  the 
vinegar,  cook  five  minutes  longer  and  serve. 

Brooklyn,  N.  T. 


CANDIED  YAMS 

3  medium-sized  sweet  potatoes         1  to  1^  cupfuls  sirup  from 
2  tablespoonfuls  margarin  canned  peaches 

Boil  the  potatoes  until  nearly  tender.  Peel  and  slice  length- 
wise. Lay  in  a  shallow  pan,  preferably  glass  or  earthen- 
ware, pour  over  them  the  juice,  and  add  dots  of  margarm. 
Bake  for  thirty  minutes  in  a  400°  F.  oven.  Raise  the  heat 
to  brown,  or  brown  under  broiler  flame.  Boyd,  Tex. 


CAULIFLOWER  DELICACY 

3  cupfuls  diced  cauliflower-leaf  ^  cupful  milk 

ribs  1  tablespoonful  butter 

1  teaspoonful  salt  1  tablespoonful  flour 

%  teaspoonful  pepper  Paprika 

Save  the  green  outside  portion  of  a  head  of  cauliflower  and 
cut  the  large  ribs  of  the  leaves  into  small  cubes.  Cook  in 
boiling  water  to  cover,  to  which  the  salt  has  been  added. 
Replenish  water  as  necessary  and  cook  until  tender.  Add 
milk  and  thicken  slightly  with  the  butter  and  flour  cooked 
together.  Add  pepper  and  pour  into  serving  dish.  Sprinkle 
with  paprika.  New  York,  N.  Y. 


CELERY  SAVORY 

2  large  stalks  celery  2  green  peppers 

\  large  onion  2  tablespoonfuls  butter 

Chop  all  rather  coarsely  and  fry  slowly  in  the  butter  till 
tender.    Serve  with  steak.  Washington,  D.  C. 


220  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

CORN  AND  PEPPER  RAMEKINS 

2  cupfuls  canned  corn  i/2  cupful  milk 

2  tablespoonfuls  sugar  1  green  pepper 

1  teaspoonful  salt  1  pimiento 

%  teaspoonful  pepper  1  cupful  fine  bread-crumbs 

1  tablespoonful  butter 

Add  sugar,  salt,  pepper,  milk  and  green  pepper  and  pimiento, 
both  finely-chopped,  to  the  corn.  Fill  greased  ramekins  one- 
third  full,  sprinkle  with  layers  of  the  crumbs,  then  put  in 
another  layer  of  corn.  Continue  until  the  dishes  are  filled, 
having  crumbs  on  top.  Dot  over  each  ramekin  with  butter, 
using  one-half  teaspoonful  in  each.  Bake  thirty  minutes  at 
400°  F.  8m  Francisco,  Col. 

CREAMED  CELERY  AND  GREEN  PEPPER 

1%  cupfuls  celery  cut  in  inch  3  tablespoonfuls  flour 

lengths  3  tablespoonfuls  butter 

1  small  green  pepper  %  teaspoonful  salt 
1^  cupfuls  milk  %  teaspoonful  pepper 

6  slices  toast 

Boil  the  celery  until  tender.  Drain  and  mix  it  with  the 
green  pepper,  which  has  been  sliced,  after  removing  the  core 
and  seeds.  Make  a  cream  sauce  as  follows :  Melt  the  butter, 
add  the  flour,  cook  together  until  bubbling,  add  the  milk 
gradually,  stirring  constantly.  Cook  until  smooth  and  thick- 
ened. Stir  in  celery  and  green  pepper  and  add  salt  and 
pepper.  Serve  on  toast.  Hinsdale,  III. 

CREAMED  PEPPERS 

4  large  peppers  1  pint  milk 

2  tablespoonfuls  vegetable  fat          1^  teaspoonf uls  salt 

2  tablespoonfuls  flour  %  teaspoonful  pepper 

Wash  the  peppers  and  wipe  them  dry;  then  place  them 
directly  over  a  low  gas  flame  and  toast  them,  turning  them 
frequently  to  prevent  burning.  Scrape  off  the  blistered  skin, 
holding  them  beneath  running  cold  water.  Remove  the  seeds 
and  cut  with  scissors,  in  long,  thin  strips.  Melt  the  fat  in  a 
saucepan,  add  the  peppers,  and  let  them  brown  slightly. 
Stir  in  the  flour  and  add  the  milk  gradually.  Cover  and 
cook  very  slowly  for  about  one-half  hour. 

New  York,  N.  Y. 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  221 

CREOLE  GUMBO 

4  tablespoonfuls  fat  1  medium-sized  onion 

3  tablespoonfuls  flour  1  quart  okra 

y2  pound  round  steak  2y%  teaspoonfuls  salt 

2  medium-sized  tomatoes  y2  teaspoonful  pepper 

1  green  sweet  pepper  1  cupful  hot  water 

Melt  the  fat  in  a  saucepan,  add  the  flour,  and  cook  until  well 
blended.  In  this  brown  the  steak  which  has  been  cut  in  tiny 
cubes  and  the  onion,  chopped.  Then  add  the  tomato  and 
green  pepper  cut  in  small  pieces.  Cook  together,  stirring 
constantly.  Last  add  the  okra  chopped  and  the  hot  water. 
Add  the  seasonings  and  simmer  gently  until  the  vegetables 
are  tender,  adding  more  water  if  needed.  Stir  frequently. 
Serve  with  boiled  rice.  Tusccdoosa,  Ala. 

EGGPLANT  CASSEROLE 

1  eggplant  6  medium-sized  onions 

6  tomatoes  2  teaspoonfuls  salt 

1  green  pepper  J/%  teaspoonful  pepper 

J^j  cupful  fat 

Pare  and  slice  the  eggplant  and  onions,  and  slice  the  pepper. 
Brown  in  a  frying  pan  in  drippings  or  vegetable  fat.  Place 
the  browned  vegetables  in  a  greased  casserole,  alternating 
with  the  tomatoes  sliced.  Season  each  layer  with  salt  and 
pepper  and  cook  in  a  400°  F.  oven  forty  minutes.  Canned 
tomatoes  may  be  used  when  fresh  ones  are  not  obtainable. 

Asheville,  N.  C. 


FRIED  ONIONS  WITH  APPLES 

4  onions  2  tablespoonfuls  drippings 

3  large  tart  apples  y2  teaspoonful  salt 

y2  cupful  water 

Heat  the  drippings  in  a  frying  pan  and  slice  the  onions  into 
it.  Cook  slowly  until  nearly  tender,  then  add  the  apples 
sliced,  the  water,  and  the  salt.  Cover  and  cook  until  the 
apples  are  soft,  remove  cover  and  fry  until  water  is  all  gone, 
and  the  onion  and  apple  is  a  light  brown  color.  Serve  hot. 
Enough  for  three  servings.  Brattleboro,  Vt. 


222  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

FRIJOLE  BEANS,  ARIZONA  STYLE 

1  pound  pink  beans  1  tablespoonf  ul  sugar 

4  large  slices  fat  bacon  2  canned  green  or  red  chili 

1  onion  peppers 

2  teaspoonfuls  salt 

Wash  and  soak  the  beans  overnight  in  cold  water  to  cover. 
In  the  morning,  add  one  teaspoonful  of  salt  and  boil  until 
tender,  then  add  the  bacon,  onion,  and  chili  peppers  minced, 
the  sugar,  and  the  rest  of  the  salt.  Boil  several  hours 
longer  until  the  bacon  and  onion  are  tender  and  the  liquor 
is  somewhat  thickened.  Humboldt,  Ariz. 

GUMBO  SUCCOTASH 

3  cupfuls  shelled  lima  beans  6  ears  corn 

6  medium-sized    tomatoes    or  1      1  large  onion 
pint  can  red  tomatoes  1  clove  garlic 

1  quart  okra  1  tablespoonful  salt 

1  teaspoonful  thyme  2  tablespoonf uls  margariu 

3  bay-leaves  3  pints  hot  water 

Fry  the  corn,  cut  from  the  cob,  in  the  margarin  until  brown. 
Add  the  beans  and  the  other  ingredients  cut  fine,  the  season- 
ings, and  the  hot  water.  When  boiling,  put  into  the  fireless 
for  four  to  six  hours  or  overnight  if  preferred.  Canned 
vegetables  may  be  used.  New  Orleans,  La. 

IRISH  POTATOES  WITH  CATCHUP 

6  large  potatoes  1  egg 

1  cupful  cornmeal  2  tablespoonfuls  water 

1  teaspoonful  salt  1  cupful  catchup 

Pare  the  potatoes  and  cut  into  slices  one-fourth  of  an  inch 
in  thickness.  Dip  into  the  meal  and  salt  mixed,  then  into  the 
egg  well  beaten  and  mixed  with  water,  then  into  the  meal 
again.  Fry  in  deep  fat  heated  to  395°  F.  until  the  potatoes 
float,  when  they  will  be  done.  Drain  and  serve  very  hot  with 
tomato  catchup.  Greenville,  Tenn. 

KOHLRABI  WITH  GOLDEN  SAUCE 

2  cupfuls  diced  kohlrabi  1  cupful  well-seasoned  white 
1  tablespoonful  butter  sauce 

1  egg-yolk 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  223 

Cook  kohlrabi  in  boiling  salted  water  until  tender.  Drain, 
add  the  butter,  and  stir  until  absorbed.  Meanwhile  pre- 
pare the  white  sauce,  to  which  add  the  egg-yolk  beaten  just 
before  taking  from  the  fire.  Pour  over  kohlrabi  and  serve 
at  once.  Concord,  Mass. 


MASHED   POTATOES  WITH  PEANUT-BUTTER 

6  medium-sized  potatoes  ll/2  tablespoonfuls  peanut-butter 

2  tablespoonfuls  butter  1  teaspoonful  salt 

About  Vs  cupful  hot  milk  %  teaspoonful  pepper 

Boil,  mash,  and  beat  to  a  cream  the  potatoes,  adding  salt 
and  pepper,  one  tablespoonful  butter,  and  milk.  Heap  in 
a  hot  buttered  baking-dish.  Blend  the  peanut-butter  and 
remainder  of  butter,  dot  over  potatoes,  and  brown  in  a  500° 
F.  oven.  Hena,  Ark. 


MOCK  CAULIFLOWER 

$  cupfuls  prepared  white  2  tablespoonfuls  flour 

radishes  iy2  cupfuls  milk 

1^/2  teaspoonfuls  salt  %  teaspoonful  pepper 

2  tablespoonfuls  butter  or  mar-  Few  grains  cayenne  pepper 

garin  Paprika 

Wash  large,  white  radishes  thoroughly  and  cut  them  into 
strips  or  cubes.  Cook  them  until  tender  in  boiling  water 
to  which  one  teaspoonful  of  salt  has  been  added.  Drain 
and  pour  over  them  a  white  sauce  made  as  follows :  Melt  the 
butter  in  a  saucepan,  add  the  flour,  one-half  teaspoonful  of 
salt,  the  pepper  and  cayenne  pepper,  and  cook  until  bubbling. 
Add  the  milk  gradually,  stirring  constantly,  and  cook  until 
smooth  and  thickened.  Sprinkle  all  with  paprika. 

Baltimore,  Md. 


OKRA  SAVORY 

1  quart  okra  %  small  onion,  chopped  fine 

2  cupfuls  celery,  diced  4  tablespoonfuls  butter 
1  green  pepper,  diced  2  large  ripe  tomatoes 

2  teaspoonfuls  salt 


224  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

Cut  okra  crosswise  in  quarter-inch  slices  and  mix  the  celery, 
green  pepper  and  onion  with  the  okra  and  fry  in  butter  in 
an  aluminum  or  granite  saucepan  until  the  vegetables  begin 
to  be  soft.  Add  the  tomatoes,  chopped  fine,  and  salt.  Stew 
gently  until  tender,  about  one  hour.  Houston,  Tex. 


PEAS  WITH  MINT 

2  cupfuls  hot  cooked  peas  .  %  teaspoonful  pepper 

1  tablespoonful  butter  1  cupful  milk 

2  tablespoonfuls  flour  *4  cupful  finely  chopped  fresh 
1/2  teaspoonful  salt  mint 

Melt  the  butter,  add  the  flour,  salt,  and  pepper,  and  mix 
thoroughly  together.  Add  the  milk  gradually  and  bring  to 
the  boiling  point,  stirring  constantly.  Add  the  chopped  mint 
and  the  peas,  either  freshly  cooked  or  canned,  mix  together 
and  serve  at  once.  S<m  Francisco,  Cal. 


PEA  BOAST  WITH  CARROT  SAUCE 

%  cupful  soft  bread-crumbs  1  tablespoonful  chopped  walnut- 
1  cupful  pea  pulp  meats 

1  tablespoonful  sugar  2  tablespoonfuls  flour 

1  egg  Il/2  teaspoonfuls  salt 

6  tablespoonfuls  butter  or  mar-  %  teaspoonful  pepper 

garin  1  bunch  new  carrots 
2%  cupfuls  milk 

Drain  canned  peas  and  force  them  through  a  puree  sieve — • 
enough  to  make  one  cupful.  Mix  together  the  bread-crumbs, 
pea  pulp,  sugar,  egg,  four  tablespoonfuls  butter  or  margarin 
melted,  walnut-meats,  half  the  seasonings,  and  three-fourths 
cupful  of  milk.  Turn  into  a  well-greased  baking-dish,  let 
stand  fifteen  minutes,  cover,  and  bake  forty  minutes  at 
350°  F.  Serve  with  carrot  sauce  made  as  follows:  Melt  the 
rest  of  the  butter  in  a  saucepan,  add  the  flour  and  the  rest 
of  the  salt  and  pepper;  cook  until  bubbling  and  add  grad- 
ually the  one  and  one-half  cupfuls  of  milk.  When  well 
blended,  stir  in  the  carrots  cooked  until  tender  and  then 
forced  through  a  puree  sieve.  About  one  cupful  of  the  carrot 
puree  is  about  right.  This  recipe  is  intended  to  serve  four 
persons.  East  Orange,  N.  J. 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  225 

POTATOES  MAITRE  D 'HOTEL 

6  medium-sized  potatoes  */2  teaspoonful  salt 

2  tablespoonfuls  butter  }4  teaspoonful  pepper 

2  tablespoonfuls  minced  parsley       1  teaspoonful  lemon-juice 

Wash  and  pare  the  potatoes.  Cook  until  tender  in  boiling 
salted  water.  Drain  and  cut  the  potatoes  in  slices.  Return 
them  to  the  saucepan,  adding  the  butter,  parsley,  salt  and 
pepper.  Heat  thoroughly,  being  careful  not  to  break  the 
potatoes  in  stirring.  Just  before  serving  add  the  lemon- 
juice.  Paris,  France 


POTATOES  WITH  SAVORY  SAUCE 

12  small  potatoes  1  teaspoonful  chopped  chives 

4  tablespoonfuls  butter  Juice  %  lemon 

1  teaspoonful  chopped  parsley  2  tablespoonfuls  grated  cheese 

1  tablespoonful  chopped  red  or  1  teaspoonful  salt 

green  sweet  pepper  %  teaspoonful  pepper 

Wash  potatoes  thoroughly  and  boil  in  their  jackets.  Remove 
skins.  Melt  the  butter,  add  parsley,  chives,  pepper,  and 
lemon-juice.  Season  with  salt  and  pepper,  adding  cheese 
last ;  stir  till  cheese  is  melted.  Pour  sauce  over  the  potatoes. 
Chopped  onion  or  onion-juice  may  be  used  in  place  of  the 
chives  and  peppers.  Fall  River,  Mass. 


RICE  AND  CELERY  CROQUETTES 

2  cupfuls  cooked  rice  Vs  teaspoonful  beef  extract 

y2  cupful  celery  cut  fine  %  teaspoonful  salt 

2  tablespoonfuls  strained  to-  %  small  onion  grated 

matoes  2  tablespoonfuls  butter 

2  eggs  Bread-crumbs 

Mix  together  the  rice,  celery,  the  tomato  juice  with  the  extract 
dissolved  in  it,  one  egg,  salt,  and  onion.  Form  into  cro- 
quettes, roll  in  fine,  dried  bread-crumbs,  then  dip  in  egg 
beaten  slightly  with  two  tablespoonfuls  of  cold  water,  then 
in  crumbs  again.  Lay  on  a  greased  plate,  dot  over  with  butter, 
and  bake  in  a  500°  F.  oven  until  browned.  Serve  these  as 
a  meat  accompaniment.  Brattleboro,  Vt. 


226  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

SPANISH  STRING  BEANS 

4  tablespoonf uls  fat  or  drippings     1  tablespoonful  flour 
2  large  onions  1  chili  pepper 

2  tomatoes  2  pounds  green  string-beans 

2  teaspoonfuls  salt 

Cook  onions,  tomatoes,  chili  pepper  and  fat  together  until 
well  done  and  golden  brown  (slice  vegetables  thinly).  Then 
brown  flour,  add  hot  water  and  beans,  and  cook  slowly  one 
and  one-half  hours,  adding  salt  when  half  done. 

So.  Pasadena,  Col. 

SWEET  BAKED  TOMATOES 

2  pounds  tomatoes  ^  cupful  rolled  oats 

J^  cupful  sugar  1  tablespoonful  oil  or  margarin 

1  teaspoonful  salt 

Scald  and  peel  the  tomatoes.  Stew  them  until  they  are  soft. 
To  the  cooked  tomatoes  add  the  sugar,  margarin,  salt,  and 
rolled  oats.  Turn  into  a  greased  baking-dish  and  bake  for 
about  one-half  hour  at  400°  F.  Roland  Park,  Md. 

TOMATO  CAKES 

4  eggs  About  2  cupfuls  cracker-crumbs 

2  cupfuls  canned  tomatoes  %  teaspoonful  pepper 

3  tablespoonfuls  shortening  2  teaspoonfuls  salt 

Beat  eggs  light,  add  tomatoes  and  shortening  melted,  pepper 
and  salt.  Stir  in  cracker-crumbs  to  make  it  stiff  enough  to 
drop  by  the  tablespoonful  on  a  hot  griddle.  Brown  on  both 
sides  and  serve  at  once.  Fort  Dodge,  la. 


About-The-House  Discoveries 

A  NEW  USE  FOE  SANDPAPER 

I  saw  a  painter  put  a  small  piece  of  sandpaper  under  each  end 
of  a  heavy  frame  when  standing  it  on  a  narrow  ledge.  I  tried 
the  same  thing  when  a  large  mirror  was  inclined  to  slip  for- 
ward from  its  resting  place  on  a  mantel,  and  found  it  success- 
ful. The  folds  of  sandpaper  were  so  small  that  they  did  not 
show,  and  the  mirror  did  not  move  again. 

Mrs.  G.  L.  8.,  Cal. 

BLOTTERS  FOB  THE  EMERGENCY 

I  keep  a  pack  of  large,  plain,  white  blotters  in  the  drawer  of 
my  sideboard,  and  when  anything  is  spilled  on  the  dining- 
room  linen,  instead  of  reaching  for  a  freshly  laundered  napkin 
to  sop  it  up  with,  I  reach  at  once  for  one  of  the  blotters,  and 
the  spilled  liquid  is  absorbed  immediately  instead  of  being 
made  larger  by  useless  sopping.  This  simple  process  saves 
considerable  time  in  laundering,  because  if  it  happens  that 
milk  or  water  has  been  overturned,  the  blotter  takes  up  the 
moisture  so  quickly  and  thoroughly  that  the  accident  may 
often  pass  entirely  unnoticed,  and  the  linen  may  be  used 
several  times  more.  On  the  other  hand,  if  the  stain  is  of  fruit 
or  coffee,  the  blotter  system  is  equally  efficient  in  that  what 
there  is  of  the  spot  is  much  smaller  in  area,  so  that  there  is 
less  linen  to  be  rubbed  and  scalded.  P.  W.,  N.  Y. 

CARE  IN  USING  ELECTRICITY 

Now  that  electrical  devices  of  all  kinds  are  so  constantly 
used,  many  women  forget  that  certain  precautions  must  be 
taken  in  their  use.  Never  turn  electricity  on  or  off  when  you 
are  standing  on  a  wet  or  even  damp  floor.  If  you  do  so,  the 
current  is  apt  to  pass  through  your  body.  This  advice  is 
particularly  applicable  to  the  kitchen,  bathroom,  and  laundry 
where  water  is  most  likely  to  be  spilled.  Mrs  J.  T.t  N.  Y. 

227 


228  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

FOR  PERSONS  WEARING  BIFOCAL  GLASSES 

For  the  benefit  of  those  who  wear  bifocals,  I  suggest  the 
following:  I  had  an  inch-wide  white  strip  painted  along  the 
edge  of  our  gray  porch  and  on  each  step.  The  white  lines 
show  plainly  even  at  night,  and  there  is  no  danger  of  falling. 

M.  8.,  N.  J. 

THE  YOUNGSTER'S  HIGH  CHAIR 

When  our  small  son  reached  the  age  when  he  was  large  enough 
to  eat  at  the  table  with  us,  we  had  to  meet  the  problem  of 
how  to  make  his  chair  the  proper  height,  for  the  "baby  high 
chair"  which  he  had  been  using  up  to  that  time  did  not  look 
at  all  well  in  our  Sheraton  dining-room  suite,  and  we  were 
much  opposed  to  the  usual  sofa  cushion  or  big  book  placed 
daily  on  his  chair.  This  is  how  we  finally  remedied  the  diffi- 
culty :  We  purchased  four  of  the  old-fashioned  door  bumpers, 
the  sort  with  the  hard  rubber  pad  in  the  end,  and  screwed  one 
in  the  end  of  each  leg  of  Sonny's  chair.  This  gave  the  re- 
quired rise  of  quite  three  inches,  and  when  they  were  stained 
mahogany  color,  they  were  almost  invisible.  In  this  way  we 
had  a  thoroughly  satisfactory  high  chair  which  stood  with 
all  the  rest  without  spoiling  the  looks  of  our  dining-room. 

Mrs.  F.  A.  8.,  N.  J. 

To  RENEW  WHITE  WINDOW  SHADES 

While  having  my  bathroom  enameled,  I  remarked  to  the 
painter  that  I  should  be  most  happy  to  discover  some  way  of 
making  the  white  window  shades  fresh  and  clean  again,  as 
they  had  become  soiled  from  long  use.  Immediately  he  came 
to  my  rescue,  removed  the  shades,  took  them  out  into  the 
garage,  and  hung  them  against  the  wall.  Then  he  gave  the 
shades  a  coat  of  flat  white  paint,  and  when  they  were  dry,  he 
put  green  paint  on  the  other  side,  and  now  the  shades  look 
like  new.  D.  W.  D.,  Mich. 

EDITOR'S  NOTE.  This  discovery  was  tested  in  the  Institute 
and  found  to  be  very  practical. 

To  RENOVATE  A  DAVENPORT 

We  have  a  wicker  and  tapestry  davenport  which  had  become 
soiled  and  the  wicker  broken  in  places.  I  had  a  slip-cover 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  229 

made  of  cretonne  harmonizing  with  the  rest  of  the  room.  The 
slip  completely  covers  the  davenport  and  costs  far  less  than 
a  new  davenport.  Mrs.  P.  S.,  0. 

To  SAVE  THE  FURNITURE 

When  our  baby  got  her  first  kiddy  car,  the  furniture  received 
manv  scratches.  My  husband  then  tacked  a  piece  of  rubber 
tubing  around  the  front  and  back  of  the  kiddy  car,  using  as 
few  tacks  as  possible.  Since  then,  the  furniture  has  been 
bumped  but  unharmed.  The  tubing  also  acts  as  a  shock  ab- 
sorber and  saves  our  baby  many  tumbles  and  jolts. 

Mrs.  C.  E.  H.,  Pa. 

WHEN  ADDING  EXTRA  LEAVES  TO  A  TABLE 

After  adding  extra  leaves  to  the  dining-room  table,  all  house- 
keepers know  the  inconvenience  of  having  to  open  one  table- 
cloth after  another  to  find  one  of  the  right  length  for  the 
extended  table.  To  obviate  this,  mark  the  length  of  each  cloth 
on  the  narrow  hem,  making  very  small  letters  and  using  white 
embroidery  cotton.  E.  8.  L.,  N.  J. 


About-The-Laundry  Discoveries 

A  LAUNDRY  BAG 

The  most  satisfactory  laundry  bag  I  ever  had  I  made  from  a 
yard  of  thirty-six-inch  cretonne.  I  folded  it  lengthwise  and 
shaped  it  at  the  top  so  as  to  fit  over  a  coat  hanger.  On  the 
front  side,  I  cut  a  slit  long  enough  to  push  the  soiled  clothes 
through,  and  bound  it  firmly.  Then  I  cut  the  back  side  of  the 
bag  longer,  enough  to  enable  me  to  turn  it  up  at  the  bottom 
for  a  flap,  which  I  fastened  on  the  front  side  with  five  large 
snap  fasteners.  With  a  bag  made  in  this  way,  the  bottom 
can  be  unsnapped  and  the  laundry  dropped  out  without 
removing  the  bag  from  the  hook  on  the  closet  door. 

M.  JL.  A.,  Okla. 

AN  IRONING  GARMENT 

Pin  a  Turkish  towel  around  the  left  end  of  your  ironing  board. 
You  will  come  upon  many  bits  of  work  in  the  course  of  an 
hour's  ironing  that  will  repay  you  for  the  effort.  Initials, 
some  laces,  and  heavy  seams  look  a  hundred  percent  better 
when  ironed  over  Turkish  towels.  Mrs.  E.  $.,  N.  T. 

A  NOVEL  CLOTHES  BASKET 

One  of  the  best  discoveries  I  ever  made  came  about  when  at 
a  summer  cottage.  There  was  washing  to  do  and  no  clothes 
basket  until  we  discovered  a  bushel  basket  such  as  farmers  use 
about  a  farm.  Such  a  basket  proved  easy  to  lift  when  full  of 
wet  clothes,  and  when  the  laundry  basket  in  my  city  home 
needed  to  be  renewed,  I  went  to  a  grocery  store  where  such 
articles  are  sold,  and  bought  three  of  the  bushel  baskets.  My 
laundress  speaks  of  the  convenience  of  having  three  baskets  to 
sort  clothes  in.  Furthermore,  one  basket  can  be  left  in  the 
clothes  yard  after  the  first  wash  is  hung  out,  and  is  there 
ready  for  them  when  dry,  while  there  are  still  wet  clothes  in 
the  other  two  baskets.  G.  B.  H.t  la. 

230 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  231 

A  PAD  FOB  THE  IRONING  BOARD 

If  you  have  been  seeking  a  good,  thick  pad  for  your  ironing 
board,  try  using  two  thicknesses  of  cotton  batting.  This  makes 
an  excellent  pad.  Miss  B.  W.,  III. 

AVOID  Loss  OF  HANDKERCHIEFS 

In  sending  handkerchiefs  to  the  laundry,  in  order  to  avoid  the 
loss  of  handkerchiefs  and  of  temper  as  well,  I  baste  them 
on  a  long  tape,  usually  two  together,  and  up  to  the  present 
time  have  not  been  obliged  to  make  one  complaint  with  regard 
to  the  loss  or  tearing  of  handkerchiefs.  Of  course,  they  are 
returned  unironed,  but  who  would  not  be  willing  to  press  them 
out  rather  than  not  to  have  them  returned  to  you  at  all,  par- 
ticularly in  these  days  of  high-priced  linen ! 

M.  L.  I.,  Wis. 

BRIDGE  TABLE  COVERS  EASILY  WASHED 

It  always  proved  a  tedious  task  to  wash  my  bridge  table  covers 
because  of  the  many  tapes  attached  to  them,  used  in  keeping 
the  covers  in  place  on  the  table.  Now  I  have  dispensed  with 
the  tapes  entirely  and  simplified  the  washing  of  the  covers  by 
making  a  tiny,  square  pocket  on  the  under  side  of  each  corner, 
fastened  with  a  snap.  In  each  pocket  I  place  a  weight,  which 
keeps  the  cover  in  position  and  can  be  slipped  out  when  the 
cover  is  laundered.  Mrs.  L.  H.  N.,  N.  7. 

DOLLS'  CLOTHES-PINS  SOLVE  THE  PROBLEM 

Dolls'  clothes-pins  have  proved  very  useful  in  hanging  the 
baby's  clothes  on  a  cord  across  the  upstairs  piazza.  The  big 
pins  fall  out,  and  safety-pins  are  very  apt  to  tear  the  clothes. 

Mrs.  C.  L.  G.,  N.  J. 

DRYING  WOOLEN  SWEATERS 

Heavy  woolen  sweaters  may  be  dried  most  successfully  in  the 
following  way :  Lay  a  clean  sheet  kept  just  for  the  purpose 
over  a  window  screen.  On  this  place  the  washed  sweater  in 
exactly  its  original  form,  carefully  placing  the  fulness  in  the 
front,  with  a  flat  back.  Balance  the  screen  on  two  chairs  and 


232  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

dry  the  sweater  over  a  floor  register  or  in  a  warm  room  in  the 
winter  time,  or  in  a  shady  place  out-of-doors  if  it  is  summer. 

Miss  M.  A.,  N.  J. 

HANGING  CLOTHES  IN  COLD  WEATHER 

In  cold  weather  I  place  my  clothes-pins  in  a  pan  in  the 
warming  oven.  When  I  am  ready  to  hang  out  the  washing,  I 
put  the  hot  clothes-pins  in  the  clothes-pin  bag.  Each  time  I 
reach  for  a  pin,  my  fingers  get  warm,  and  the  hot  clothes-pins 
also  help  to  keep  the  corners  from  freezing  too  much  in  hang- 
ing the  clothes  straight.  Mrs.  B.  A.  D.,  Utah. 

How  I  SPRINKLE  MY  CLOTHES 

I  sprinkle  my  clothes  with  boiling  water  and  one  of  the  round 
variety  of  vegetable  brushes.  This  distributes  the  water  in 
fine  drops  and  prevents  me  from  burning  my  fingers,  and  the 
clothes  can  be  ironed  in  fifteen  minutes. 

Mrs.  E.  r.    Ohio. 


KEEPING  THE  IRONING  BOARD  CLEAN 

It  is  surprising  how  much  dust  can  collect  on  an  ironing  board 
cover  when  it  is  not  in  use.  To  avoid  this  very  thing,  I  have 
made  a  cotton  bag  into  which  the  ironing  board  can  be 
slipped  after  each  time  of  using.  This  bag  is  long  enough 
to  fold  over  at  the  top  and  thus  protects  the  board  from  dirt 
and  dust.  Miss  M.  A.,  N.  J. 

REMOVABLE  COVERS  FOR  HOLDERS 

I  find  ironing  holders,  and  in  fact  all  holders,  are  bound  to 
get  soiled  when  used  for  any  great  length  of  time,  and  it  is 
not  an  easy  task  to  wash  and  dry  them  when  they  are  so  thick. 
To  ease  the  washing  of  the  same,  I  make  the  foundation  pads 
of  the  usual  size  and  shape.  Then  I  make  slip-covers  of  the 
same  size  as  the  pads,  having  short  tapes  on  the  edges.  These 
covers  slip  over  the  pads  easily,  being  tied  in  position.  When 
soiled,  the  covers  alone  are  removed  and  washed.  Gingham, 
percale,  or  something  firm  and  washable  is  satisfactory  for  the 
covers.  Mrs.  T.  W.  B.,  Conn. 


EECIPES  AND  HOUSEHOLD  DISCOVERIES  233 

SAVING  STRENGTH  ON  WASH  DAY 

"When  wash  day  comes  around,  I  use  the  children's  wagon 
to  haul  the  wash  basket  of  wet  clothes  from  the  back  door  or 
laundry  to  the  clothes-line.  It  not  only  saves  me  a  heavy 
load,  but  it  also  prevents  dragging  the  larger  pieces  of  the 
wash  on  the  ground  while  they  are  being  hung  up,  because 
the  wagon  can  be  drawn  along  right  under  the  clothes-line. 
When  there  is  snow,  the  children's  sled  answers  equally  as 
well.  Mrs.  R.  B.  C.,  Ind. 

To  IRON  BABY  PILLOW  COVERS 

Our  baby  had  several  lovely  carriage  pillow  covers  given  to 
him,  which  we  found  difficult  to  launder  well.  No  matter 
how  carefully  they  were  ironed,  the  madeira  embroidery 
looked  a  bit  pulled,  until  we  made  a  special  ironing  board 
to  fit  the  pillows.  All  the  pillow  covers  were  regulation  size 
for  baby  pillows,  17"  by  13".  We  took  the  cover  of  a  packing 
box  and  had  it  sawed  slightly  smaller  than  the  pillow  covers, 
so  it  could  easily  be  slipped  in  and  out.  This  we  covered  as 
one  does  a  full-sized  ironing  board.  Now  the  covers  look 
better  than  new,  when  ironed.  Mrs.  W.  K.t  III. 


To  KTTPTP  CURTAINS  CLEAN 

To  any  one  living  in  a  smoky  city,  the  problem  of  keeping  the 
curtains  clean  is  a  difficult  one.  In  my  apartment  I  have 
solved  the  difficulty  by  having  all  my  curtains  of  the  same 
material  and  made  identically  the  same,  always  keeping  on 
hand  one  extra  pair  of  curtains.  Each  week  I  put  the  pair  of 
curtains  which  is  soiled  the  most  into  the  wash,  hanging  up 
the  extra  pair  in  its  place.  To  simplify  the  laundering,  I  have 
two  extra  curtain  rods  in  the  laundry,  each  of  which  is  six 
feet  long,  or  over  twice  the  width  of  one  curtain.  After  wash- 
ing, the  curtains  are  stretched  by  hanging  from  one  rod  while 
the  other  is  run  through  the  bottom  hems.  In  this  way,  the 
curtains  dry  easily,  and  by  following  the  above  plan  my  cur- 
tains are  always  clean  and  unwrinkled,  my  windows  are  never 
bare,  and  there  is  no  extra  labor  involved  in  laundering  the 
curtains.  This  method  'of  drying  the  curtains  is  adapted  to 
those  made  of  net  or  filet.  Mrs.  B.  E.  J.,  III. 


234  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

To  KKEP  THE  BEDROOM  CURTAINS  CLEAN 

Just  how  to  keep  the  bedroom  curtains  from  getting  soiled 
and  mussed  at  night  when  the  windows  are  wide  open  was, 
until  recently,  a  great  problem  to  me,  but  I  have  at  last  hit 
upon  a  simple  plan.  Buy  spring  clothes-pins  in  any  depart- 
ment store.  Two  are  needed  for  each  window.  Catch  the 
outside  and  inside  edges  of  both  white  curtain  and  cretonne 
drapery  together,  lift  these  to  the  highest  point  that  can  be 
reached  along  the  outside  of  the  curtain,  and  snap  all  together 
with  a  clothes-pin.  It  is  surprising  how  fresh  and  clean  the 
curtains  will  keep  when  you  follow  this  procedure. 

Miss  M.  A.  H.,  N.  J. 

To  TTrorp  THE  IRON  FROM  STICKING 

If,  when  making  starch,  you  use  soapy  water  as  the  founda- 
tion, you  will  have  no  further  trouble  with  the  iron  sticking 
to  the  article  you  are  laundering.  Allow  one  tablespoonf  ul  of 
soap  jelly  to  each  quart  of  water,  adding  the  desired  amount 
of  starch,  depending  upon  the  garments  to  be  starched. 

Miss  E.  H.,  Wis. 

To  WASH  HEAVY  RAG  RUGS 

I  have  found  a  simple  way  of  washing  heavy  rag  rugs.  Soak 
the  rugs  for  five  minutes  in  cold  water,  then  spread  them  on 
a  bare  floor  and  sprinkle  heavily  with  any  good  washing  pow- 
der. Scrub  the  rugs  until  they  are  clean  with  a  clean  broom 
dipped  in  hot  water.  Rinse  thoroughly  in  clear  water  in  the 
laundry  tub  and  hang  on  the  line  to  dry. 

Mrs.  L.  J.  0.,  Wyo. 

To  WASH  TRICOLETTE  BLOUSES 

I  have  a  light  tricolette  blouse  which  must  be  laundered  often. 
I  found  it  difficult  to  iron  it  nicely  after  frequent  washings. 
Now  I  simply  hang  the  blouse  on  a  clean  wooden  rod,  then  tie 
the  rod  to  the  clothes-line  by  means  of  a  stout  string.  In  the 
winter  months  I  place  the  rod  over  the  back  of  two  chairs.  In 
this  manner  the  blouse  dries  smoothly  and  requires  no  ironing. 

Miss  H.  M.  A.,  Minn. 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  235 

To  WASH  WOOL  STOCKINGS 

Every  one  wearing  wool  stockings  has  more  or  less  qualms  in 
washing  them  because  of  the  possibility  of  their  shrinking. 
Not  having  any  stocking  stretchers  I  have  hit  upon  a  plan  that 
is  indeed  a  discovery.  Before  drying  the  stockings  I  put  shoe 
trees  in  the  feet,  and  this  not  only  keeps  them  from  shrinking, 
but  makes  them  more  comfortable  when  worn  again. 

Mrs.  A.  P.  W.t  Conn. 

WHEN  STARCHING  CLOTHES 

In  doing  the  washing  for  my  family  in  our  electric  washing- 
machine,  I  found  that  the  starching  of  from  forty  to  sixty 
garments  and  pieces  of  household  linen  was  the  most  tedious 
and  disagreeable  part  of  the  whole  undertaking.  Almost  im- 
mediately I  happened  upon  this  plan  which  has  proved  a  real 
time-saver.  I  make  about  three-quarters  of  a  gallon  of  starch. 
When  all  the  washing  is  finished  and  the  clothes  have  been 
rinsed  and  wrung  dry,  I  put  about  half  of  the  pieces  to  be 
starched,  shaken  out  lightly,  into  one  of  the  stationary  tubs. 
I  pour  half  of  the  hot  starch  over  them  and  wring  them  one 
by  one  through  the  power  wringer,  the  top  ones  first.  As 
the  starch  drips  off  the  wringer  board,  I  hold  the  next  piece 
under  to  catch  it,  occasionally  sopping  the  starch  out  of  the 
corners  of  the  tub  also,  and  then  repeating  the  operation  till 
all  the  clothes  are  wrung  through.  Then  I  put  the  rest  of  the 
pieces  in  the  tub  and  pour  the  balance  of  the  starch  over  them, 
repeating  the  wringing  process.  The  starch  is  evenly  dis- 
tributed through  the  clothes,  and  I  have  no  trouble  with  lumps 
when  ironing  them.  If  any  piece  is  desired  very  stiff,  it  can 
be  dipped  in  the  starch  first.  Mrs.  J.  T.  H.,  Md. 

WHEN  WASHING  CURTAINS 

Net  curtains  that  are  hung  with  a  rod  both  at  the  top  and  the 
bottom  do  not  need  to  be  ironed  or  stretched.  Launder  them 
in  the  usual  way  and  hang  on  the  rods  wet.  The  curtains  dry 
smoothly,  with  edges  that  are  even  and  straight.  If  there  is 
a  top  heading,  pinch  it  up  with  your  fingers  when  about  half 
dry.  The  heading  will  stand  up  in  nice  plaits. 

Mrs.  M.  L.  C.,  N.  C. 


Bath-Room  Discoveries 

A  BASKET  FOB  THE  BATHROOM 

A  small  basket  with  a  tall  handle  over  which  a  scrubbing  cloth 
can  be  hung  to  dry  may  contain  a  can  of  scouring  powder  and 
a  brush  for  cleaning  the  bathtub.  A  small  bottle  of  kerosene 
may  be  added  by  those  who  have  tried  this  easy  and  sanitary 
cleanser.  Kerosene  cleans  like  magic,  without  hard  rubbing, 
and  quickly  evaporates.  In  most  bathrooms  there  is  a  little 
corner  where  such  a  basket  can  be  set  on  the  floor,  and  it  will 
be  found  a  real  convenience  for  all  concerned. 

G.  8.  B.,  Col. 

A  BATH  MITTEN 

When  one  of  your  Turkish  towels  is  growing  old,  use  part  of 
it  to  make  a  bath  mitten  to  wear  when  you  are  giving  baby  his 
bath.  Make  the  mitten  rather  loose-fitting  for  your  hand  and 
button  at  the  wrist.  The  warmth  of  your  mittened  hand  will 
be  agreeable  to  the  baby.  L.  M.  Q.,  Pa. 

AN  EXCELLENT  WAY  TO  UTILIZE  SCRAPS  OF  TOILET  SOAP 

Save  all  odds  and  ends  of  toilet  soap  of  every  description. 
When  enough  has  accumulated,  break  in  very  small  pieces  and 
put  through  the  food-chopper,  using  the  medium  cutter  first, 
and  then  the  fine  cutter.  To  one  cupful  of  this  granulated 
soap  add  one  and  one-half  cupfuls  of  corn-meal  and  put 
through  the  food-chopper  again  until  reduced  to  a  coarse 
meal.  This  may  be  facilitated  by  rubbing  between  the  hands 
to  loosen  the  particles.  When  all  will  pass  readily  through 
a  meal  sieve,  add  one  ounce  of  olive  oil  to  each  two  and  one- 
half  cupfuls  of  the  soap  and  corn-meal  mixture.  Blend  thor- 
oughly. An  ordinary  fruit  jar  with  the  rubber  ring  in  place 
makes  a  good  container.  A  quantity  of  this  soap  powder  kept 
on  the  kitchen  sink  or  in  the  bathroom  will  be  found  invalu- 

236 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  237 

able  for  cleansing  very  soiled  hands  and  keeping  them  soft 
and  smooth,  besides  being  perfectly  harmless  and  costing  next 
to  nothing.  Mrs.  A.  D.,  Col. 

ONE  MORE  SHORT  CUT  TO  CLEANLINESS 

During  the  out-of-door  season,  my  soul  is  often  tried  by  my 
mud-loving  sons  trailing  muddy  foot-marks  and  quarts  of  sand 
over  the  bathroom,  especially  when  I  am  doing  all  my  own 
housework.  The  white-tiled  walls,  floors,  basin,  and  tub  all 
show  their  tracks  even  after  one  bath !  Not  so  any  more,  for 
recently  I  made  a  discovery.  I  now  keep  a  bath  mat,  a  cake 
of  soap,  two  bath  towels,  and  two  wash-cloths  in  my  laundry. 
Every  day,  or  oftener,  my  sons  are  led  to  the  cool  laundry 
and  bathed  in  my  laundry  tubs,  which  are  porcelain  and  as 
clean  and  as  easily  kept  so  as  the  bathtub.  The  tubs  are  at  a 
convenient  height  for  mother  to  help  with  the  "corners,"  and 
that  means  a  lot  of  backaches  avoided,  as  any  five-foot  mother 
of  two  wriggling  boys  can  testify,  after  she  has  doubled  her- 
self over  the  bathtub  in  the  attitude  of  a  measuring  worm  for 
half  an  hour  a  day.  One  more  bit  of  saving  this  discovery 
has,  and  that  is  that  the  muddy,  sandy  garments  that  are 
stripped  off  the  youngsters  are  right  where  they  should  be, 
ready  to  be  washed.  Mrs.  N.  W.  F.,  N.  T. 

RESCUE  THE  BATH  TOWELS 

In  a  household  of  men  and  boys  addicted  to  hard  rubbing 
after  cold  showers,  I  have  found  that  the  life  of  heavy  bath 
towels  may  be  lengthened  considerably  by  binding  with  one- 
inch  tape  all  along  the  two  sides  where  the  first  fatal  breaks 
always  seem  to  appear.  A  loop  of  tape  in  the  middle  of  one 
side  to  slip  over  a  nickeled  hook  on  the  bathroom  door  may 
suggest  to  the  hurried  youth  a  better  way  of  disposing  of  a 
wet  towel  than  leaving  it  on  the  floor  or  folding  it  when  wet. 

Mrs.  T.  R.  H.,  Pa. 

SOFT  TOWELS  FOR  LITTLE  ONES 

1  find  that  excellent  towels  for  infants  and  small  children  can 
be  made  from  birdseye  cloth.  Turn  an  inch  hem  and  then 
stitch  across  this  a  narrow  strip  of  light  blue  or  pink  cham- 
bray.  These  towels  are  easily  kept  white  and  are  very  ab- 
sorbent. Mrs.  W.  R.  M.,  Okla. 


Bed-Room  Discoveries 

A  CHILD'S  BEDSPREAD 

A  spread  that  will  help  entertain  a  sick  child  can  be  ikdde  of 
blue  galatea  or  solid-colored  gingham.  Make  the  spread  any 
desired  size;  then  pull  apart  the  pages  of  a  linen  story  book 
and  stitch  these  on  the  spread,  leaving  spaces  between  the 
various  pages.  I  have  known  a  child  to  be  entertained  for 
an  hour  at  a  time  with  this  spread.  Mrs.  C.  P.  P.,  Tex. 

A  CROCHET  HOOK  FOR  THE  EMERGENCY 

A  crochet  hook  is  a  useful  adjunct  to  the  sewing  basket  or  to 
the  dressing-table  equipment.  When  the  end  of  a  drawstring 
or  tape  disappears  within  its  casing,  insert  the  hook  and 
quickly  draw  it  out.  A.  J.  D.,  Mass. 

AN  IMPROVISED  DRESSING-TABLE  CHAIR 

1  feel  that  I  have  rescued  and  found  a  place  for  the  old- 
fashioned  piano-stool  that  swung  around  at  our  will  for  so 
many  years,  but  has  gradually  given  way  to  the  more  artistic 
bench.  There  is  no  better  chair  than  the  piano-stool  for  a 
dressing-table  chair.  One  can  swing  all  the  way  around  on 
it  and  see  how  one 's  hair  looks  in  the  back,  or  one 's  collar  or 
hat.  It  really  is  a  very  practical  help  in  seeing  the  imprac- 
tical things,  and  dressed  up  in  chintz  or  brocade,  it  looks 
very  smart.  C.  D.,  N.  Y. 

COVERING  BABY 

As  cold  weather  is  with  us  again,  it  may  lighten  the  burden  of 
some  mothers  to  know  that  the  baby  may  be  kept  covered  at 
night  and  saved  from  many  colds  by  the  use  of  two  large 
horse-blanket  pins.  These  may  be  bought  at  any  of  the  de- 
partment stores.  Pin  through  the  bedclothes  to  the  mattress 
on  both  sides,  and  it  will  be  impossible  for  the  baby  to  kick  off 
the  covers.  Mrs.  F.  S.  C.,  N.  J. 

238 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  239 

FOB  COAT  HANGERS 

My  dresses,  coats,  and  sweaters  often  slip  off  the  wooden 
hangers.  Recently  I  purchased  large-sized,  rubber-tipped 
tacks  at  a  hardware  shop.  I  pushed  one  of  these  tacks  in  at 
each  end  of  the  hanger.  This  keeps  the  hanging  articles  from 
slipping  off,  and  yet  leaves  no  mark  or  bulge.  This  method 
is  especially  good  for  careless  children  whose  clothes  are  con- 
tinually slipping  to  the  floor.  Mrs.  M.  L.,  Pa. 

SHEETS  BY  SIZE 

I  have  always  been  bothered  by  not  knowing  what  size  my 
sheets  were  when  they  came  out  of  the  laundry  or  the  closet. 
I  have  now  one  less  thing  to  worry  me,  for  each  sheet  is 
marked  so  that  I  know  at  once  whether  it  is  narrow,  medium, 
or  wide.  With  a  tape  measure  I  measured  every  sheet  I 
owned,  and  sorted  them  into  three  piles — narrow,  medium, 
and  wide.  I  left  the  narrow  sheets  unmarked.  I  marked  the 
medium  sheets  with  one  cross  in  red  marking  cotton  over  the 
edge  of  the  narrow  hem,  and  I  marked  the  wide  sheets  with 
two  crosses  in  the  same  place.  My  sheets  are  now  in  three 
piles  in  my  linen  closet,  and  I  know  exactly  what  size  sheet 
I  am  getting  when  I  take  one  from  the  closet.  What  is  more 
important,  I  can  tell  at  a  glance  which  pile  the  sheet  belongs 
to,  after  it  has  been  laundered.  K.  C.  C.,  Mass. 


To  FOLD  A  BEDSPREAD 

To  keep  the  bedspread  from  wrinkling  during  the  night,  I 
always  fold  it  in  the  following  manner  rather  than  throwing 
it  over  the  foot  of  the  bed  in  the  usual  way :  Begin  at  the  top 
of  the  spread  and  fold  it  toward  the  foot'm  half.  Then  fold 
from  each  side  toward  the  center,  forming  a  triangle,  the 
point  of  which  is  toward  the  head  and  the  base  toward  the 
foot  of  the  bed.  Hold  the  point  and  fold  it  over  the  foot- 
board. The  spread  does  not  drag  on  the  floor  or  lose  its  posi- 
tion. To  unfold,  follow  in  reverse  order.  I  have  used  this 
method  all  summer,  and  my  bedspreads  are  not  unnecessarily 
soiled  or  wrinkled.  Mrs.  F.  B.  C.,  N.  J. 


Cookery  Discoveries 

A  DELICIOUS  LUNCHEON  BISCUIT 

For  the  luncheon  or  afternoon  tea  service,  the  following  sug- 
gests a  dainty  biscuit.  Make  the  ordinary  baking-powder  bis- 
cuit dough  and  roll  it  to  one-quarter  inch  thickness.  Cut  with 
a  medium-sized  biscuit  cutter  and  spread  each  biscuit  thickly 
with  a  deviled  ham  mixture.  Boll  up  and  bake  as  usual. 

Mrs.  R.  A.  C.,  Mo. 

AN  EMERGENCY  DESSERT 

An  excellent  dessert  may  always  be  quickly  prepared  if  one 
has  ripe,  mealy  apples  on  hand.  Peel  and  core  the  apples, 
then  chop  them  rather  coarsely.  Serve  at  once  in  sherbet 
glasses  with  plenty  of  powdered  sugar  and  thick  cream  either 
plain  or  whipped.  Lemon  juice  may  be  sprinkled  over  the 
apples  if  one  favors  such  an  addition.  M.  M.  H.,  Cal. 

APPLE  SAUCE  IN  DISGUISE 

I  have  discovered  that  green  apples  or  any  apples  which  are 
rather  colorless  and  tasteless  can  be  made  into  delicious  apple 
sauce  by  the  addition  of  red  cinnamon  drops.  Add  the  cin- 
namon drops  when  starting  to  cook  the  apples,  and  by  the  time 
the  apple  sauce  is  done,  the  cinnamon  drops  will  have  im- 
parted a  delicate  color  and  a  cinnamon  flavor  which  is  most 
pleasing.  Add  sugar  to  taste,  in  the  usual  manner. 

Mrs.  D.  G.  D.,  0. 

BAKING  SQUASH 

I  used  to  have  sad  times  preparing  my  Hubbard  squash  for 
the  kettle  or  oven,  often  being  obliged  to  call  on  the  ax  to 
help  me,  and  generally  winding  up  with  at  least  one  dis- 
abled member.  Now,  immediately  after  breakfast,  I  just  wash 

240 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  241 

the  squash  and  place  it  in  the  range  oven.  By  dinner-time 
it  is  baked;  then  I  open  it  with  any  common  knife,  remove 
the  seeds,  scrape  out  the  squash,  and  with  the  addition  of  a 
little  cream  and  seasoning  I  have  the  most  delicious  squash 
imaginable,  for  all  its  sweet  juices  have  been  retained  and 
so  has  my  temper !  0.  D.  B.,  la. 

CUSTARD  DATE  PIE 

When  making  your  next  custard  pie,  lend  variety  to  its  flavor 
by  the  addition  of  dates.  Stone  the  dates  and  cut  them  in 
small  pieces,  allowing  one-half  cupful  to  the  standard  recipe 
for  one  pie.  Add  the  dates  to  the  custard  mixture  and  pour 
into  the  pastry -lined  pie-plate.  Bake  in  the  usual  manner, 
and  the  result  will  be  truly  delicious.  Mrs.  J.  W.  E.,  S.  D. 

DRYING  HERBS 

When  drying  celery,  parsley,  or  sage  for  winter  seasonings, 
I  leave  all  the  leaves  on  and  cut  the  stalks  short  enough  so 
that  they  will  fit  in  preserve  jars.  Then  I  place  them  in  the 
uncovered  jars  with  the  leaves  down  and  dry  them  in  the 
oven.  Then  I  adjust  the  rubbers  and  covers  and  store  them 
away.  Dried  in  this  way,  the  herbs  are  particularly  nice,  as 
you  can  crumble  them  as  you  need  them,  some  things  requiring 
finer  particles  than  others.  D.  M.  B.,  N.  Y. 

MANY  WAYS  WITH  CHILI  SAUCE 

More  times  than  once  my  store  of  canned  chili  sauce  comes  to 
the  rescue.  When  I  wish  to  bake  beans  and  have  no  salt  pork 
on  hand,  I  empty  a  jar  of  my  chili  sauce  over  the  beans.  If  1 
want  a  vegetable  flavor  in  a  small  pot  roast  or  a  brown  stew, 
I  add  chili  sauce  when  making  the  gravy.  For  a  sandwich 
filling  I  put  through  the  meat-chopper  any  cold  meat  that  I 
have  on  hand  and  then  mix  it  with  enough  chili  sauce  to  make 
a  good  paste  to  spread  on  the  bread.  D.  M.  B.,  N.  Y. 

MAPLE  FROSTING 

A  very  easy  and  very  delicious  frosting  for  cake  is  made  by 
adding  maple-sirup  to  confectioner's  sugar  until  it  is  of  the 
right  consistency  to  spread  on  cake. 

Mrs.  C.  C.  N.,  N.  Y. 


242  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

MASHED  POTATOES  OF  A  NEW  FLAVOR 

When  preparing  mashed  potatoes,  season  them  in  the  usual 
way  with  salt,  pepper,  and  butter,  then  add  onion  juice  and 
grated  nutmeg,  allowing  one  teaspoonful  of  onion  juice  and 
one-quarter  teaspoonful  of  grated  nutmeg  to  each  quart  of 
mashed  potatoes.  It  is  surprising  how  this  little  addition  lifts 
this  familiar  dish  out  of  the  ranks  of  the  commonplace. 

Mrs.  L.  A.  C.,  Mass. 

MINT  GRAPEFRUIT 

When  serving  grapefruit,  it  often  whets  the  appetite  to  pre- 
pare it  in  a  variety  of  ways.  One  of  our  favorite  combina- 
tions is  grapefruit  and  mint.  Prepare  the  grapefruit  in  the 
usual  manner,  removing  the  tough  portion  in  the  center  and 
separating  the  pulp  from  the  skin  around  the  entire  circum- 
ference. Place  one  after-dinner  mint  in  the  center  of  each 
prepared  half -grapefruit,  chill  thoroughly,  and  serve.  This 
combination  is  particularly  good  for  the  dessert  course. 

Mrs.  R.  W.  S.,  Kan. 

POP-CORN  AND  BANANA  SALAD 

When  making  banana  salad,  try  substituting  pop-corn  in 
place  of  the  walnuts  or  peanuts  that  are  usually  used.  Cut 
the  bananas  in  halves  lengthwise  and  place  on  lettuce  leaves. 
Decorate  with  salad  dressing  and  pop-corn.  The  result  is  very 
artistic  and  economical.  E.  Q.,  Que. 

KICED  CARROTS 

Endeavoring  to  think  of  some  novel  way  of  varying  the  usual 
buttered  carrots,  an  inspiration  was  the  result.  I  scraped  and 
cooked  the  carrots  in  the  usual  manner,  and  when  tender,  I 
drained  them  and  put  them  through  the  fine  sieve  of  a  potato- 
ricer.  With  plenty  of  butter,  the  proper  seasonings  of  salt, 
pepper,  and  paprika,  and  a  vigorous  beating,  I  had  a  de- 
lightfully tasty  vegetable.  Miss  M.  L.  A.,  N.  J. 

To  LIGHT  THE  CHRISTMAS  PUDDING 

One  of  the  pleasantest  memories  of  my  childhood  is  that  of 
seeing  the  Christmas  pudding  come  in,  enveloped  in  mysterious 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  243 

flames.  And  there  is  no  need  of  giving  up  this  pleasing  rite, 
for  my  mother  always  used  common  lemon  extract  for  pro- 
ducing the  flame.  Lemon  extract  contains  a  liberal  amount 
of  alcohol,  so  that  it  burns  readily  and  has  a  delightful  aroma. 
Try  it !  Mrs.  J.  L.  H.,  Va. 

To  SERVE  EGGS  ON  TOAST 

When  serving  eggs  on  toast  to  children  or  invalids,  cut  the 
toast  in  small  cubes,  leaving  the  slice  in  its  original  shape, 
before  putting  on  the  eggs.  Then  the  toast  is  very  easily  eaten 
by  the  child  or  invalid.  Mrs.  T.  J.  McA.,  Mass. 

WHEN  MAKING  COOKIES 

When  making  rolled  cookies  which  call  for  soda,  you  will  find 
it  much  easier  to  mix  the  dough  the  night  before.  Then  mold 
the  dough  into  a  long,  slender  roll  and  let  stand  in  the  refrig- 
erator or  a  cold  place  overnight.  In  the  morning  slice  the  roll 
into  thin  slices  and  bake  the  cookies  at  the  usual  temperature. 
This  method  saves  a  great  deal  of  time  which  is  generally  nec- 
essary for  rolling  out  and  cutting  the  cookies. 

E.  S.,  Minn. 


Discoveries  Concerning  Children 

A  MILK  SODA 

Winifred  was  one  of  the  little  girls  who  would  not  drink  milk, 
regardless  of  her  mother's  efforts.  Her  aversion  seemed  so 
great  that  mother  finally  stopped  insisting.  Then  Winifred 
started  to  school.  She  immediately  began  asking  for  two 
pennies  each  day  for  recess  lunch,  which  consisted  of  crackers 
and  a  glass  of  milk.  Her  mother  was  astounded,  also  elated, 
and  asked  why  she  wanted  milk  at  school  but  refused  it  at 
home.  Winifred's  answer  solved  the  question,  "Well,  mother, 
at  school  we  drink  it  through  a  straw,  and  I  can't  smell  it." 

Mrs.  A.  E.,  Ind. 

CHILD  TRAINING  IN  COOKERY 

Would  you  help  your  child  and  yourself  at  the  same  time? 
Then  next  baking  day,  when  your  child  begs  to  help,  let  him 
help.  The  usual  excuse  the  child  receives  is  that  the  mother 
is  too  busy  and  can't  be  bothered.  I  thought  I  would  give 
my  children  the  chance  really  to  cook,  and  what  is  the  result  ? 
On  baking  day  I  can  turn  part,  or  the  whole  of  my  baking 
over  to  my  fourteen-year-old  son  and  my  eleven-year-old 
daughter.  They  can  cook  equally  well  and  take  great  pride 
in  what  they  do.  I  do  not  ask  them  to  do  too  much,  just  enough 
so  they  are  always  desirous  of  doing  more. 

Mrs.  C.  E.  P.,  Mass. 

DOMINOES,  A  CHILD'S  TEACHER 

We  find  playing  dominoes  a  great  help  to  the  children  in  their 
school  work,  making  them  quick  and  accurate  in  addition  from 
much  practise.  It  also  serves  to  keep  them  quietly  occupied 
on  rainy  days  and  at  odd  minutes.  We  adults  often  take  a 
hand.  The  children  began  at  quite  an  early  age  with  the  usual 
set,  which  runs  to  double  six;  they  might  have  begun  earlier 

244 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  245 

still  if  we  had  taken  out  the  higher  numbers  and  stopped  at 
double  four.  We  start  the  game  with  the  double  blank  and 
play  in  four  directions,  thus  having  four  ends  to  count.  At 
present  we  are  playing  with  a  set  that  goes  to  double  twelve, 
and  later  we  shall  have  one  that  runs  up  to  double  fifteen. 
These  larger  sets  make  a  good  joint  Christmas  gift  to  the  chil- 
dren of  a  family  and  are  usually  a  good  deal  of  a  surprise,  so 
few  people  know  of  their  existence.  Mrs.  G.  H.  S.,  N.  J. 

DRINKING  MILK  THE  KIDDIE'S  WAY 

Perhaps  your  child  will  not  drink  his  milk.  Perhaps  you  are 
to  blame  for  placing  a  large  glass  of  milk  before  him  and 
bidding  him  " drink  it  all" !  There  is  a  better  way.  A  small 
pitcher  and  a  little,  flat-bottomed  wine  glass  will  do  the  trick. 
Pour  a  little  milk  at  a  time  from  the  pitcher  into  the  tiny 
glass  and  watch  your  child  delight  in  taking  every  drop.  If 
the  child  is  old  enough,  let  him  pour  it  himself.  This  is  a 
healthful  method,  for  the  milk  will  never  be  taken  in  large 
gulps.  Mrs.  E.  C.  J.,  El. 

EATING  CEREALS 

My  two  little  girls  refused  to  eat  cereals  until  recently,  when 
it  occurred  to  me  to  give  them  each  a  little  sugar  bowl  and 
pitcher  so  that  they  might  help  themselves.  As  the  pitcher 
and  sugar  bowl  hold  only  enough  for  one  serving,  there  is  no 
waste  or  over-sweetening.  Besides  teaching  them  to  wait  on 
themselves  without  spilling,  they  are  getting  the  benefit  of 
wholesome  cereals  for  breakfast  and  learning  to  like  them. 

Mrs.  E.  M.,  Pa. 

FAVORS  FOR  A  CHILD'S  PARTY 

How  the  children  love  my  edible  Red  Riding  Hoods,  because 
they  are  something  different!  For  each  Red  Riding  Hood  a 
marshmallow,  a  toothpick,  a  small  bar  of  chocolate,  and  red 
tissue  paper  are  necessary.  Use  the  toothpick  to  paint  a  face 
on  the  marshmallow  with  melted  chocolate.  Then  stick  it  into 
the  marshmallow  for  a  neck  and  through  the  chocolate  bar 
for  the  body.  Now  make  a  little  red  dress  and  cape  and  stand 
a  Red  Riding  Hood  at  each  child's  place. 

Mrs.  A.  P,  W.,  Mass. 


246  GOOD  HOUSEKEEPING'S  BOOK  OP  MENUS 

FOR  CONVALESCENT  CHILDREN 

If  a  mother  finds  it  hard  to  find  amusement  for  convalescent 
children,  I  wish  she  would  try  a  handful  of  toothpicks  with  a 
little  pan  of  puffed  wheat  or  puffed  rice.  My  four  little  ones 
had  mumps  one  after  another,  and  after  watching  the  first, 
when  he  was  able  to  sit  up  in  bed,  make  so  many  interesting 
things  with  the  toothpicks  and  wheat,  I  really  believe  they 
were  rather  anxious  to  be  just  sick  enough  to  play  with  them. 

Mrs.  C.  8.  W.,  III. 

GLYCERIN  SOAP  BUBBLES 

Having  two  small  sisters,  I  am  often  called  on,  in  case  of  their 
illness,  to  help  entertain  them.  And  I  have  at  last  found  a 
sure  way  of  keeping  them  contented  and  happy  when  they  are 
well  enough  to  permit  it.  I  place  a  woolen  blanket  on  top 
of  the  bed  coverings  and  provide  each  child  with  a  clay  pipe. 
Then  I  prepare  a  cupful  of  real  soapsuds,  adding  to  it  a  small 
amount  of  glycerin.  The  children  can  blow  bubbles  to  their 
hearts'  content,  and  the  glycerin  makes  the  bubbles  tough  so 
that  they  settle  on  the  blankets  and  often  remain  four  or  five 
minutes  before  breaking.  D.  McC.,  la. 

INTEREST  IN  HEALTH 

In  the  school  my  children  attend  there  are  no  school  nurses, 
nutrition  classes,  etc.,  but  I  tell  them  what  is  being  done  in 
other  schools  along  health  lines,  and  we  try  to  carry  out  some 
of  these  principles,  chief  of  which  are  weighing  and  measur- 
ing. I  give  each  a  weight  chart  that  they  may  see  for  them- 
selves what  they  should  weigh,  impress  upon  them  the  value 
of  proper  food  and  plenty  of  sleep,  and  once  a  month  take 
them  to  the  scales.  They  are  quite  interested  in  observing 
their  progress  and  are  not  nearly  so  indifferent  regarding 
meals  as  they  were  before  I  had  them  keep  their  own  records. 

Mrs.  T.  K.  F.,  W.  Va. 

NEATNESS  AS  A  VIRTUE 

I  had  noticed  so  many  young  girls  who  were  either  dowdy 
looking  or  overdressed  that  I  resolved  that  my  girls  should 
not  be  in  cither  clasa  when  in  their  teens  if  I  could  help  it.  I 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  247 

began  their  training  by  teaching  them  the  value  of  matching 
colors  between  hair  ribbons  and  dresses.  Now  my  seven-year- 
old  girl  selects  the  ribbons  for  her  dresses,  never  making  the 
mistake  of  choosing  a  varicolored,  Roman-striped  hair  rib- 
bon to  accompany  a  plaid  dress,  but  instead  selecting  a  black 
one  or  one  matching  the  predominating  color  of  the  plaid. 
She  has  many  colored  handkerchiefs,  and  we  have  serious 
talks  about  selecting  the  proper  color  for  the  proper  dress. 
She  has  a  miniature  manicure  set  just  like  mother's  and  takes 
great  pride  in  its  use,  which  results  in  clean  nails  of  suitable 
length.  This  may  sound  unnecessary  to  many  mothers,  but 
I  am  looking  forward  to  the  future,  when  I  hope  to  reap  my 
reward  in  seeing  a  well-dressed  girl  who  will  not  be  conspicu- 
ous for  untidiness  or  loud  dressing.  Mrs.  A.  S.,  Mass. 

REMEDYING  TIME  WASTERS 

There  have  been  two  small  things  in  my  family  of  three  little 
girls  that  have  caused  more  petty  annoyance  than  all  the  big 
tasks  put  together.  These  were  heralded  in  my  busiest  mo- 
ments by  questions  such  as,  "  Mother,  this  button  has  come 
off,"  and  " Mother,  my  pencil's  broken,"  or  " Where  is  a 
pencil?"  My  decision  to  remedy  the  need  of  wasting  time 
on  such  little  things  resulted  in  the  following :  First,  I  took 
an  attractive  Indian  basket,  called  the  children  around  me, 
dedicated  it  as  my  " Handy  Basket,"  and  made  a  game  of  it 
to  see  who  could  add  most  to  it.  The  ordinary  threads, 
needles,  small  scissors,  and  thimble  were  placed  in  it,  and  each 
child  was  to  add  every  button  she  came  across  loose.  Now, 
when  an  accident  happens,  here  comes  the  needy  one  bringing 
the  remedies  along,  and  only  a  second  of  my  time  is  required. 
Next,  I  screwed  a  patent  pencil-sharpener  in  the  playroom 
within  easy  reach,  and  above  I  nailed  a  neat  wooden  box,  then 
instigated  a  contest  to  see  who  could  find  the  most  pencils  for 
the  box.  No  longer  does  ' '  Let 's  play  school "  or  ' '  Let 's  draw ' ' 
have  any  terrors  for  me,  for  they  can  all  wait  on  themselves. 

Mrs.  L.  D.  W.,  W.  Va. 

THE  GAME  SYSTEM 

My  two  small  children  had  lost,  damaged,  or  destroyed  many 
of  their  pretty  small  toys  by  reason  of  their  being  put  away 


248  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

indiscriminately  with  the  heavier  toys.  Not  liking  the  men- 
tal effect  of  so  much  casual  destruction,  I  worked  out  a  plan 
for  grouping  their  toys  into  so-called  '  *  games. ' '  For  example, 
several  celluloid  ducks,  a  little  pail  of  sea  shells,  a  box  of 
Japanese  shells  containing  tiny  toys,  two  miniature  boats,  a 
little  mirror,  a  wee  celluloid  parasol,  and  several  very  small 
dolls  were  all  fitted  into  a  berry  basket  painted  (when  in- 
verted) to  represent  a  house  or  shack,  and  became  known  as 
the  Beach  Game.  A  fleet  of  battleships,  several  three-inch 
trains,  and  numerous  tiny  lead  automobiles  and  horse- 
drawn  vehicles  are  the  Street  Game  and  are  usually  asked 
for  in  combination  with  a  box  of  dominoes.  The  Street  Game 
in  its  present  proportions  fits  into  a  pound  candy  box.  But 
one  beauty  of  the  scheme  is  its  capacity  for  growth.  Each 
new  toy  must  be  allotted  to  a  ' l  game '  suitable  to  its  uses,  and 
this  affords  constructive  thought.  The  various  " games"  are 
kept  on  the  shelf  with  the  regulation  games  and  sets  of  blocks. 
The  children  are  given  a  choice  of  one  or  two  "games"  at  a 
time,  each,  with  the  understanding  that  each  game  is  to  be 
replaced  in  the  box  which  fits  it.  My  children  are  very  careless 
and  most  "rampageous,"  as  one  only  expects  wide-awake  and 
healthy  youngsters  to  be,  but  not  once  in  more  than  six 
months  have  they  failed  to  replace  properly  one  of  the  games. 
I  think  they  really  enjoy  fitting  back  the  toys.  And  best  of 
all,  each  toy  is  safe,  with  a  place  of  its  own,  where  it  can  not 
be  crushed  by  larger  toys,  and  has  slight  chance  of  being 
lost.  Breakages  are  prone  to  occur  even  with  the  game  sys- 
tem, but  the  casualties  are  reduced  90  percent. 

M .  J.  E.  R.,  Wash.,  D.  C. 


TEACHING  SYSTEM 

I  know  all  mothers  find  teaching  system  to  their  children  a 
problem.  I  have  solved  mine  by  taking  a  large  sheet  of  paper 
and  on  it  a  series  of  pictures  cut  from  magazines.  For  in- 
stance, the  rules  for  going  to  bed  had  pictures  of  children 
taking  shoes  and  stocEings  off,  hanging  up  clothes,  washing 
face,  etc.  This  makes  rules  interesting,  especially  for  the 
young  members  of  the  nursery  who  can  not  read.  They  love 
to  see  the  pictures  of  other  children  cleaning  their  teeth  and 
putting  away  their  t*ys.  Mrs.  A.  J.  C.f  Ala. 


Kitchen  Discoveries 

A  BISCUIT  CUTTER 

Kemove  the  bottom  which  holds  the  parts  of  an  aluminum 
collapsible  drinking  cup  together,  and  you  have  three  biscuit 
cutters  of  graduated  sizes.  Mrs.  C.  C.,  N.  C. 

A  DRINKING  GLASS  FOB  EVERY  CHILD 

The  children  would  come  in  at  odd  times  to  get  a  glass  of 
water  until  at  dinner  time  there  would  not  be  enough  glasses 
to  set  the  table.  So  I  screwed  wire  glass-holders  into  the 
window  casement  side  by  side,  labeling  one  for  each  member 
of  the  family.  Now  each  child  can  keep  his  own  glass  separate 
from  the  others,  and  all  are  handy  to  gather  up  for  washing. 

Mrs.  J.  B.,  Mich. 

A  NEW  FUNNEL 

I  have  seen  many  "  wrinkles "  for  getting  liquid  into  small- 
necked  bottles,  but  I  think  I  have  found  a  better  way  than 
any  of  them.  I  take  the  little  metal  top  of  an  umbrella  cover, 
and  it  makes  the  finest  sort  of  small  funnel,  which  will  fit  into 
almost  any  bottle  made.  If  one  is  in  great  haste,  one  can  put 
a  larger  funnel  into  this,  as  the  upper  part  is  nearly  an  inch 
in  diameter,  and  then  one  may  pour  as  fast  as  one  wishes. 

C.  L.  M.,  0. 

A  PLACE  FOR  THE  DISHPAN 

To  save  reaching  under  the  drainboard  to  get  my  dishpari 
from  a  nail,  which  is  the  usual  place  for  putting  it,  I  have 
had  a  shelf  built  under  the  drainboard  just  low  enough  to 
take  the  dishpan.  There  I  keep  the  dishpan,  rinsing  pan,  and 
drainer  where  they  may  be  reached  without  any  effort. 

K.  8.  C.,  Mass. 
249 


250  GOOD  HOUSEKEEPING'S  BOOK  OF  MENUS 

A  USE  FOE  PARAFFIN  WRAPPERS 

A  household  help  that  I  have  found  invaluable  is  the  paraffin 
paper  wrappers  that  come  around  loaves  of  bread.  These 
lend  themselves  to  many  kitchen  services,  but  the  best  use  I 
make  of  them  is  for  the  cleaning  and  polishing  of  my  coal 
range.  When  the  steel  is  moderately  -warm,  the  paraffin  melts 
just  enough  to  polish  it.  Mrs.  W.  D.  F.,  Kans. 

ORDERING  ICE  BY  POUNDS 

It  is  often  a  great  annoyance  to  the  busy  housewife  to  accom- 
plish the  necessary  household  tasks  and  still  keep  a  watchful 
eye  for  the  ice  man's  arrival  in  order  to  tell  him  the  amount 
of  ice  desired.  I  have  eliminated  this  inconvenience  in  the 
following  manner:  I  cut  out  the  figures,  ten,  fifteen,  twenty, 
thirty,  etc.,  from  a  large-typed  calender,  and  when  I  need  ice, 
I  attach  the  necessary  figure  to  the  ice  card  with  a  clip. 

A.  C.  W.,  Mass. 

To  CARE  FOR  TABLE  OILCLOTH 

To  make  table  oilcloth  more  satisfactory  and  durable,  clean 
it  well  and  rub  it  occasionally  with  liquid  wax,  always  polish- 
ing well  afterward.  It  will  be  easy  to  keep  clean,  and  its  life- 
time will  be  prolonged  indefinitely.  In  polishing  it,  wrap  a 
soft  cloth  or  piece  of  flannel  around  an  iron,  using  this  for  a 
polisher.  Mrs.  M.  W.,  III. 

To  KEEP  THE  SINK  SHINING 

Soap  jelly,  which  is  made  by  dissolving  a  large  bar  of  soap  in 
two  quarts  of  boiling  water  and  two  tablespoonfuls  of  kero- 
sene, is  a  great  aid  in  keeping  a  white,  shining  sink.  I  keep 
a  glass  of  soap  jelly  on  the  sink  shelf,  and  when  I  have  finished 
my  dishes,  I  put  a  little  on  a  cloth  which  I  keep  especially 
for  that  purpose,  and  clean  the  sink.  Then  I  wash  the  sink 
out  with  clean,  hot,  sudsy  water,  and  the  result  is  well  worth 
the  effort.  Mrs.  J.  A.,  OJcla. 


Sewing  Room  Discoveries 

A  ROMPER  SUGGESTION 

The  question  of  how  to  make  rompers  for  my  year-old  son  and 
do  away  with  those  wet  buttons  and  buttonholes  between  the 
legs,  which  are  always  so  difficult  to  manage,  was  solved  in 
this  way.  I  made  kimono-sleeved  waists  of  white  or  light 
material  opening  in  the  front.  To  these  I  buttoned  dark- 
colored  gingham  bloomers  of  the  popular  Dutch  style,  so  that 
they  dropped  across  the  front  instead  of  the  back.  When  it 
becomes  necessary  to  change  his  diapers,  I  just  unbutton  the 
bloomers  across  the  front  at  the  waist  and  pull  his  legs  out  of 
the  elastic  knee  bands.  I  find  this  much  quicker  and  easier 
than  the  usual  method.  Mrs.  J.  A.  P.,  Conn. 


BUTTONHOLES  ON  SHEER  MATERIAL 

Have  you  ever  been  discouraged  when  making  buttonholes  in 
material  which  frays  out  easily?  Try  the  following:  Mark 
with  chalk  the  place  where  you  wish  to  put  the  buttonholes, 
also  the  size.  Take  the  garment  to  a  place  where  machine 
hemstitching  is  done  and  have  them  run  the  machine  over 
each  chalk  line.  The  hemstitching  can  then  be  cut  as  for 
picoting  and  the  buttonholes  worked  over  the  picot.  In  this 
way,  you  will  have  a  neat,  satisfactory  buttonhole. 

Mrs.  F.  E.  C.,  Conn. 

EVENING  STOCKING  DARNING 

Darning  dark  stockings  at  night  was  quite  an  ordeal  for  me 
until  I  discovered  that  by  inserting  my  electric  spot-light  in 
the  stocking  and  darning  the  stocking  over  the  illuminated 
glass  end,  the  process  was  made  quite  simple.  Aside  from 
the  light  enabling  me  to  darn  faster  and  more  neatly,  I  found 
the  glass  surface  an  excellent  darner.  Mrs.  W.  G.  H.,  Pa. 

251 


252  GOOD  HOUSEKEEPING'S  BOOK  OP  MENUS 

RENOVATING  CRETONNE  DRAPERIES 

When  I  took  down  my  cretonne  draperies  this  year,  the  cloth 
was  still  perfectly  good,  but  the  sun  had  faded  the  colors.  I 
laundered  the  draperies,  then  while  they  were  still  hot  from 
the  ironing,  I  took  regular  school  coloring  crayons  and  went 
over  the  designs.  I  used  the  color  sparingly  where  little  color 
was  needed,  and  pressed  harder  where  the  color  was  deepest 
in  the  original  design.  Then  I  put  plain  paper  over  the  work 
and  pressed  it  with  a  hot  iron.  The  curtains  looked  like  new. 

Mrs.  H.  A.  C.t  Ind. 

SETTING  IN  INSERTION 

When  making  my  baby  clothes,  I  discovered  a  method  of 
setting  in  insertion  which  I  have  used  since  on  all  sheer  ma- 
terial. Hems  on  either  side  are  avoided  by  having  a  line  of 
hemstitching  made  where  you  intend  the  insertion  to  go. 
Cut  through  the  hemstitching  and  sew  the  insertion  to  either 
side  with  fine  stitches.  This  saves  much  time  in  rolling  hems 
and  produces  a  neat  finish.  Mrs.  E.  T.  N.,  0. 

SLEEPING-PORCH  NIGHT  CLOTHES 

For  sleeping-porch  night  clothes,  I  find  that  a  pair  of  full- 
sized  white  cotton  blankets  without  a  border  will  make  two 
night  suits  of  the  style  which  have  long  sleeves,  long  legs,  and 
feet,  and  button  from  the  neck  down  to  the  waistline  in  front. 
I  can  get  a  hood  also,  to  go  with  each  suit.  These  blanket 
night  suits  cut  to  advantage,  and  are  very  warm  and  quite 
inexpensive.  Mrs.  8.  E.  C.,  Wash. 

SLIP  PETTICOATS 

In  making  slip  petticoats  for  my  growing  girls,  I  do  not  sew 
tip  the  shoulder  seams,  but  face  them  back  for  about  two 
inches  and  sew  on  the  under  side  of  the  fronts,  and  the  upper 
side  of  the  backs,  three  snap  fasteners  about  an  inch  apart. 
The  skirt  may  then  be  adjusted  at  the  shoulder  seams  to  suit 
the  length  of  the  dress  with  which  it  is  worn,  for  although 
theoretically  all  the  dresses  are  the  same  length,  some  shrink 
more  than  others  in  laundering,  and  it  is  hard  to  have  the 
petticoats  and  dresses  of  identical  length. 

Mrs.  S.  W.  F.,  N.  J. 


RECIPES  AND  HOUSEHOLD  DISCOVERIES  253 

To  REPLACE  WORN-OUT  TAPE 

When  running  a  new  elastic  or  tape  through  underwear,  pin 
one  end  of  the  new  tape  to  one  end  of  the  old.  Then,  as  the 
old  tape  is  pulled  out,  the  new  tape  will  be  pulled  in. 

Mrs.  H.  A.  8.,  Pa. 

WHEN  DARNING  STOCKINGS 

Do  not  use  darning  stitches  when  the  heels  of  your  stockings 
become  thin  at  the  line  of  the  top  of  your  low  shoes.  Use  a 
spool  of  silk  and  make  parallel  lines  of  fine  chain  stitches. 
This  matches  the  stocking  mesh  so  well  that  it  can  scarcely  be 
detected.  F.  P.,  N.  T. 

WHEN  LENGTHENING  DRESSES 

When  it  is  necessary  to  lengthen  my  little  girl's  dresses,  I  find 
the  regular  gauze  bandage  which  comes  in  rolls  of  different 
widths  just  the  thing  to  use  in  facing  them.  The  gauze  shrinks 
so  little  that  if  it  is  placed  on  the  under  side  when  stitching, 
the  hem  will  be  perfectly  smooth  and  not  wrinkled  when 
ironed.  Mrs.  M.  K.y  la. 

WHEN  MAKING  SILK  CORDING 

It  is  often  impossible  to  buy  suitable  cord  for  silk,  satin,  and 
other  thin  materials,  as  the  regulation  cord  sold  in  the  shops 
is  rather  heavy,  not  always  graded  sufficiently  as  to  size,  and 
has  a  twist  which  the  silk  covering  does  not  always  disguise. 
I  have  found  an  excellent  substitute  in  the  use  of  wool  of  any 
size,  color,  or  condition.  You  can  regulate  the  size  of  the 
cording  by  the  number  of  strands  of  wool  selected.  Further- 
more, the  wool  is  light,  and  cording  made  from  it  can  be 
sewn  on  very  easily.  In  this  way,  old,  faded,  and  otherwise 
useless  wool  becomes  highly  useful.  Mrs.  W.  T.,  N.  J. 


What  is 
GOOD  HOUSEKEEPING  INSTITUTE? 

GOOD  HOUSEKEEPING  INSTITUTE,  which  is  just  one  of 
the  many  departments  touching  every  phase  of  women's 
interests  from  fashions  to  foods  which  are  maintained 
by  Good  Housekeeping,  is  a  highly  organized  laboratory 
where,  for  more  than  thirteen  years,  all  kinds  of  house- 
hold appliances,  recipes,  and  home  managing  methods 
have  been  tested  under  conditions  which  closely  ap- 
proximate those  found  in  the  average  home. 

GOOD  HOUSEKEEPING  INSTITUTE  is  operated  by  a  staff 
of  eight  experts,  together  with  eleven  assistants. 

Two  departments 

It  is  made  up  of  two  departments.  One  is  the  Depart- 
ment of  Household  Engineering,  which  tests  new  ap- 
pliances and  labor  saving  devices.  The  other  is  the 
Department  of  Cookery,  which  tests  recipes  and  evolves 
new  methods  of  cookery  in  well  equipped  kitchen  labo- 
ratories. The  recipes  set  forth  in  this  book  represent  the 
favorites  submitted  by  Good  Housekeeping  readers  all 
over  the  country.  These  recipes,  as  well  as  every  recipe 
in  GOOD  HOUSEKEEPING  MAGAZINE,  have  been  thoroughly 
standardized,  tested  and  tasted  by  the  corps  of  trained 
workers  in  the  Department  of  Cookery. 

At  your  service 

The  entire  staff  of  both  departments  of  GOOD  HOUSE- 
KEEPING INSTITUTE  is  entirely  at  your  service  at  all 
times  to  assist  you  in  your  home-managing  problems. 
The  service  is  free  to  Good  Housekeeping  readers;  there 
is  no  obligation  of  any  nature  whatsoever.  Do  not 
hesitate  to  call  upon  them. 


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